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What would you say to a recipe for the creamiest gnocchi if no actual cream was added to it? This butternut squash gnocchi recipe is just that! Delicious and satisfying meal to cosy up with in colder weather months.
Can’t get enough gnocchi? Take a look at our Chorizo Gnocchi with creamy sun-dried tomato sauce.
It seems that every week when I stock up on groceries, a giant butternut squash always finds its way into my trolley! Not that I mind of course.
What I really love about squash is while it has all qualities and benefits of a nutritious vegetable. But it also can pass off as “meat” in stews and curries or when blended as “cream” in pasta dishes.
And although squash has a distinctive taste of its own, it’s also a bit of a chameleon and takes on flavours that surround it.
Did I say enough in praise of squash? One more thing…It’s so affordable! A single squash can go a long way to creating a hearty meal on a budget.
Why you’ll love it
This recipe is an all-around winner. Soft and slightly chewy This is an affiliate link.potato gnocchi smothered in creamy butternut squash sauce, seasoned with rosemary, garlic and Parmesan cheese.
I’ve also topped my butternut squash gnocchi with just a light sprinkling of fried chorizo strips to balance out the sweet and rich flavour of the sauce with savoury, smoky and spicy taste of the cured sausage.
How to prepare butternut squash for cooking
Butternut squash is known for being difficult to prepare. It’s tough skin and flesh makes it hard to peel and and cut. Not to mention it takes a while to cook!
My best tip for dealing with butternut squash is using very sharp vegetable peeler and knife. Or better yet buy it prepared aka peeled and cubed in your local supermarket. It costs a bit more but sometimes it’s worth it to pay for convenience.
There is a trick to cooking it faster. Just sliced it thinly and cook covered until soft. It takes about 20-25 minutes!
What we are after is creamy, silky smooth butternut squash sauce that will fool you into thinking you are eating the most indulgent pasta dish in the best restaurant in town.
When in reality this butternut squash gnocchi recipe is definitely on the healthier side!
Wait… can you say “creamy” when there is no actual cream involved? Either way it’s a soothing, “end-of-a-long-day” kinda dish.
Recipe Tips and Notes
- I use a food processor to blend my cooked butternut squash but a regular This is an affiliate link.blender or an This is an affiliate link.immersion blender will do the job just fine. I don’t recommend using a potato masher as it’s impossible to achieve the same level of smoothness that will resemble a cream sauce.
- Keep an eye on the garlic and chorizo slices while they are in the pan as they can burn quickly if left unattended.
- This recipe uses Spanish or cured chorizo. This is different from Mexican chorizo, which is fresh.
Substitutions and variations
- If you can’t find chorizo, you can use good quality bacon instead.
- Sage or thyme can be used in place of rosemary. They all complement and add flavour butternut squash beautifully.
- You can also substitute butternut squash with orange-fleshed sweet potato and a bit of stock.
More butternut squash recipes
- Roasted Butternut Squash with Spiced Lentils, Feta and Pine Nuts
- Chickpea and Butternut Squash Curry
- Butternut Squash Risotto
- Butternut Squash and Corn Chowder
- Roasted Butternut Squash Pasta with Pistachios
If you make any of these recipe, tag @vikalinka in your Instagram snaps! I would love to see your creations!
Creamy Butternut Squash Gnocchi
Equipment
- This is an affiliate link.blender
- This is an affiliate link.Immersion blender
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 3 cloves garlic
- 1 sprig fresh rosemary
- 400g / 2 cups butternut squash, peeled and diced
- 250g / 1 cup This is an affiliate link.chicken stock, or vegetable stock
- 40g / 1/4 cup This is an affiliate link.Parmesan cheese
- 450g / 1 lb This is an affiliate link.gnocchi
- 8 slices cured chorizo, or bacon
Instructions
- Peel, deseed and slice the butternut squash thinly. Chop up garlic and rosemary and cook in olive oil in a heavy bottomed pan over low heat for 1 minute. Make sure they don't take on any colour.
- Add the butternut squash, stock, bring to a boil, then lower the heat and cover with a lid. Simmer for 20 minutes until butternut squash is very soft. Start cooking gnocchi according to package directions 10 minutes before the sauce is done.
- Slice the chorizo and cut into strips, fry with no additional oil for about 1 minute over low heat. Watch carefully as it burns quickly. When the butternut squash is cooked transfer the chunky sauce into a food processor and blend until smooth and silky, then return it to the pan.
- Taste the sauce and stir in grated parmesan cheese, then add salt if necessary (your stock already has salt so be careful not to over-salt).
- Strain the gnocchi while reserving 1/2 cup of the cooking liquid. Add the gnocchi to the sauce with a splash of reserved water to thin out the sauce if too thick.
- Serve topped with fried chorizo or bacon and freshly grated parmesan cheese.
Notes
- Both the garlic and chorizo slices can burn quickly if left unattended. Keep an eye on both as they are added to the pan.
- Use a food processor, blender or immersion blender to blend the cooked butternut squash. You won’t be able to get the same level of creaminess if using a potato masher.
- Use Spanish or cured chorizo, rather than Mexican chorizo, which is fresh.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really enjoyed this combo but next time I will prepare sauce from a whole butternut squash and freeze in portions for two. Much easier on the washing up.
A very tasty dish that comes together quickly if you buy precut squash. I’m a vegetarian so I used vegetable broth and added cannellini beans for protein. Also, I opted for sage which I prefer to rosemary. Served with homemade buckwheat-ricotta gnocchi and baby spinach salad, this recipe is a keeper!
Loved this. Very easy. I added sweet sausage and some baby spinach. Made my own gnocchi too.
Sounds delicious with sausage and spinach, Katherine!
Delicious! So easy since I have a source for excellent frozen gnocchi. Thank you for a great recipe.
So happy to hear you enjoyed this recipe, Marilyn.
I’m always looking for new ways to use butternut squash since I have the same problem as you, I always buy some every time I’m at the store ! Looks very tasty and the butternut squash and apple soup I just made would make a perfect butternut combo meal 🙂
Thank you, Kelly!
This is so perfect for winter. I could see myself curling up with a bowl of that goodness in the very near future. Your photos are beautiful!
I discovered the beauty of butternut squash pasta sauce last year and loved it. Can’t wait to try this one and love it with gnocchi!
I just love having an alternative to a tomato or cream sauce, especially something as healthy as butternut squash!
Yum! I’ve got squash coming out my ears and can’t wait to try this! How much is in a “small pot” of concentrated stock? I’ve never seen it sold that way here!
Lisa, they are 28 gr each. I thought I saw them when we used to live in Canada and assumed Knorr sells them everywhere. 🙂 They are really small plastic pots, not much bigger than those coffee pods.You can use any bullion cubes you like as well!
Great, thanks! It’s possible we have them, I guess, I have just never actually seen or heard of them before! So for my future reference when I make this, that’s 1 oz or 2 Tbsp. 🙂
Be still my heart, I love that butternut squash sauce! I must try this immediately :).
You are so lovely, Laura! Thank you. 🙂