Gnocchi with Butternut Squash Sauce

Butternut squash pasta gnocchi in a bowl topped with parmesan cheese and rosemary.

Gnocchi with Butternut Squash Sauce

Roasted butternut squash turned into a creamy butternut squash sauce tossed with gnocchi and topped with parmesan and rosemary.

Prep Time10

Cook Time25

Total Time35

Course: dinner

Cuisine: American, Italian

Servings: servings

Calories: 268kcal

Author: Morgan Peaceman

Equipment

large pot
baking sheet
blender

Ingredients

16 oz Gnocchi
2 cups Butternut Squash Cubed, then roasted
1 large Onion Diced
2 tablespoon Olive Oil
1 cup Vegetable Broth
½ cup Heavy Cream
1 teaspoon Cinnamon
½ teaspoon Ground Nutmeg
½ teaspoon Ground Cloves
1 spring Rosemary
2 teaspoon Parmesan Cheese Grated
Salt and Pepper To Taste

Instructions

Preheat the oven to 400º. Toss the butternut squash with the olive oil and a pinch of salt. Pour onto a baking sheet, then roast butternut squash and diced onions for 25 minutes.
Once the squash has baked and slightly cooled, add the squash, onions, heavy cream, salt, pepper, spices, and broth to a blender. Blend until very smooth.
Meanwhile, bring a large pot of water to a boil. Cook gnocchi until al dente.
Pour the sauce into the pot that the gnocchi was cooked in, then add in the gnocchi, toss to combine, then garnish with fresh rosemary, sprinkle of shaved parmesan, and drizzle of olive oil.

Notes

Don't crowd the baking sheet when adding the butternut squash to roast. If you overcrowd the sheet pan it will steam instead of roast. Which is fine if you want the butternut squash steamed instead of charred and roasted.

Add salt and pepper as you go, so that the flavors are well balanced.

If the butternut sauce is too thin, add some parmesan cheese to the blender which will help thicken it up.

Cook the gnocchi just until they begin to the float to the top of the boiling pot of water, then strain and immediately add back to the pot, then pour the sauce over and stir.

Nutrition