Our Butternut Squash Gnocchi might be your new favorite pasta dish. With pillowy and tender gnocchi covered in a decadent and rich butternut squash sauce, this simple recipe is deliciously creamy, slightly sweet, and made in less than 30 minutes.
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Did you know that in Italian gnocchi (pronounced ‘n(y)oh-kee’ ) translates to lumps? While considered a pasta shape, gnocchi is traditionally made with potatoes with a texture very similar to a dumpling. Tender gnocchi covered in a rich cream sauce is the ultimate comfort food recipe.
Pillowy and tender, most of our favorite pasta recipes use gnocchi as the base like in our One-Pot Lemon Gnocchi, Baked Gnocchi with Vodka Sauce, or even our Gluten-free Gnocchi. Regardless of the sauce, gnocchi is a decadent pasta dish that always impresses and this Butternut Squash Gnocchi is no exception.
Why You’ll Love This Butternut Squash Gnocchi Recipe
- It’s seriously creamy: It's pretty magical when a vegetable can make a dish creamy. Steamed on the stove till soft and blended with cream, this butternut squash cream sauce is silky and decadent with a nutty and subtly sweet flavor making this pasta dish the perfect winter recipe.
- It requires no baking: This creamy gnocchi recipe is made by cubing butternut squash and cooking it for roughly 20 minutes while covered until it becomes soft. It's then combined with cream and blended until perfectly silky and smooth – no oven required.
- It's quick to make: This easy weeknight dinner recipe comes together quickly in less than 30 minutes, making it the perfect dinner recipe or even date night recipe because of how impressive and decadent the dish is.
If you love creamy pasta recipes like this Butternut Squash Gnocchi, you'll also love our Authentic Carbonara, Jerk Shrimp Fettucine Alfredo, or Creamy Baked Mac and Cheese.
Ingredient List
- Gnocchi: use fresh gnocchi if available, but frozen or dried will work too.
- Butter: use salted butter.
- Shallot: provides a subtle onion flavor to the sauce without overpowering it.
- Butternut squash: makes for a slightly sweet, comforting sauce that is packed with nutrients. You will need the smallest butternut squash you can find.
- Garlic: fresh garlic cloves minced or crushed.
- Cream: use whipping or heavy cream with 35% minimum fat content.
- Red pepper flakes: or chili flakes, for subtle heat. This is optional, of course.
- Parmesan: Parmigiano-Reggiano, freshly grated at home is best, but pre-grated will work.
- Salt and pepper: Kosher or sea salt, and freshly ground black pepper.
See the recipe card for full information on ingredients and quantities.
Recipe Variations and Modifications
- Squash alternatives: this recipe will work with a variety of squashes including acorn squash, buttercup squash, sugar pumpkin, delicata squash, and Hubbard squash. Additionally, sweet potatoes, carrots, and parsnips are also good alternatives.
- Gnocchi alternatives: the creamy butternut squash sauce is also great with any pasta. Are favorite options are penne, fussili, and fettuccine.
- Additional flavor: you can add herbs to the sauce such as thyme or sage in small amounts. Alternatively, you can top the gnocchi with fresh basil for color and freshness.
- Dairy-free: use olive oil instead of butter, and use a dairy-free cream such as coconut cream or cashew cream for the heavy cream. Parmesan can be omitted or replaced with nutritional yeast, however, the flavor will not be the same.
Recipe Steps: How to Make Butternut Squash Gnocchi
1. Cook the butternut squash.
In a large saucepan over medium-high heat, melt the butter and cook the shallots for 2 minutes until softened. Add the butternut squash, season with salt, and cook for 5-7 minutes until the edges soften. Stir in the garlic, red pepper flakes, and cream. Once boiling, reduce to a simmer, cover, and cook for 10-15 minutes until the squash is fork-tender.
2. Make the butternut squash sauce.
Using an immersion blender or food processor, blend the sauce until completely smooth and creamy. Taste the sauce and adjust seasoning as desired. Set on low heat to keep warm until the gnocchi is cooked.
3. Boil the gnocchi.
Add the gnocchi to salted boiling water and give it a quick stir. Cook as directed on the package, or until they are tender and float to the top of the water.
4. Mix the gnocchi in sauce.
Once your gnocchi is cooked, drain all the water out and add the gnocchi directly to the butternut squash cream sauce. Add a handful of parm and gently toss to combine.
Chef's Tips
Safety first: remove the sauce from the heat before blending to prevent unexpected splashing which can cause burns.
Ensure the sauce is smooth: use a quality immersion blender to ensure the sauce is completely smooth. Alternatively, you can use a blender or food processor, but allow the sauce to cool slightly if doing so.
Cutting butternut squash: butternut squash is tough, so use a sharp, heavy, chef's knife or serrated knife when cutting it. Peel the skin using a vegetable peeler and a strong-handled spoon to remove the seeds.
Make Ahead, Storage, and Freezing
Make ahead: the sauce can be made in advance, however, the gnocchi cannot, as it will fall apart when reheating.
Storage: store leftover gnocchi in the fridge up to 5 days. Reheat in a saucepan with a splash of cream to thin out the sauce. Be gentle when stirring to prevent breaking the gnocchi. Alternatively, you can transfer the gnocchi to a baking dish, grate cheese overtop, and bake at 375°F for 20-25 minutes until the gnocchi is hot and cheese melted.
Freezing: The sauce is well suited for freezing. Make a large batch and store the extra sauce in the freezer for up to 3 months. Simply reheat and add to gnocchi or pasta when ready to use.
Recipe FAQs
Yes, leftover squash can easily be incorporated into the recipe. Roasted squash is especially delicious as it has an extra-sweet and intense flavor that adds depth to the sauce.
You know gnocchi is cooked once it floats to the surface of the boiling water. It will look plump, moist, and shiny.
Don't overcook it. Gently boil the gnocchi and remove it as soon as it floats to the top of the water using a slotted spoon.
In most cases gnocchi is not gluten-free as it contains flour. Some brands sell gluten-free gnocchi or you can try making homemade gluten-free gnocchi.
In some cases, yes. Refer to the package instructions, but there are some fresh packaged gnocchi that can be pan-fried instead of boiling.
Craving More Pasta Recipes?
Did you make this Butternut Squash Gnocchi? Please leave a ⭐️ star rating and let us know what you loved about it in the 📝 comments below. Thanks for cooking with us!
Recipe Card
Creamy Butternut Squash Gnocchi
Ingredients
- ¼ cup butter
- 1 shallot diced
- 1 small butternut squash peeled and cubed
- 1 clove garlic crushed
- 1 cup heavy cream
- ¼ teaspoon red pepper flakes
- 2 lbs fresh gnocchi
- ½ cup grated parmesan plus additional for serving
- salt and pepper
Instructions
- Bring a pot of salted water to boil.
- Meanwhile, in a large saucepan set over medium-high heat, melt the butter, then add the shallots. Cook for 2 minutes, until softened and translucent. Add the butternut squash, season with salt, and cook for 5 to 7 minutes until the edges are softened. Toss in the garlic, red pepper flakes and pour in the cream. Once it begins to boil, lower the heat to simmer, cover, and cook for 10 to 15 minutes until the squash is fork-tender.
- Using an immersion blender or food processor, blend the sauce until completely smooth and creamy. Taste the sauce and adjust seasoning as desired. Set on low heat to keep warm until the gnocchi is cooked.
- Once the sauce is ready and pasta water is boiling, add the gnocchi and give it a quick stir. Cook as directed on the package, or until they are tender and float to the top of the water. Drain and add the gnocchi directly to the butternut squash cream sauce.
- Sprinkle parmesan over the gnocchi and gently toss until the sauce is evenly distributed. Serve in your favourite pasta bowl with additional parm and a few cracks of fresh ground pepper.
Recipe Notes
- Squash alternatives: this recipe will work with a variety of squashes including acorn squash, buttercup squash, sugar pumpkin, delicata squash, and Hubbard squash. Additionally, sweet potatoes, carrots, and parsnips are also good alternatives.
- Gnocchi alternatives: the creamy butternut squash sauce is also great with any pasta. Are favorite options are penne, fussili, and fettuccine.
- Additional flavor: you can add herbs to the sauce such as thyme or sage in small amounts. Alternatively, you can top the gnocchi with fresh basil for color and freshness.
- Dairy-free: use olive oil instead of butter, and use a dairy-free cream such as coconut cream or cashew cream for the heavy cream. Parmesan can be omitted or replaced with nutritional yeast, however, the flavor will not be the same.
- Safety first: remove the sauce from the heat before blending to prevent unexpected splashing which can cause burns.
- Ensure the sauce is smooth: use a quality immersion blender to ensure the sauce is completely smooth. Alternatively, you can use a blender or food processor, but allow the sauce to cool slightly if doing so.
- Cutting butternut squash: butternut squash is tough, so use a sharp, heavy, chef's knife or serrated knife when cutting it. Peel the skin using a vegetable peeler and a strong-handled spoon to remove the seeds.
- Make ahead: the sauce can be made in advance, however, the gnocchi cannot, as it will fall apart when reheating.
- Storage: store leftover gnocchi in the fridge up to 5 days. Reheat in a saucepan with a splash of cream to thin out the sauce. Be gentle when stirring to prevent breaking the gnocchi. Alternatively, you can transfer the gnocchi to a baking dish, grate cheese overtop, and bake at 375°F for 20-25 minutes until the gnocchi is hot and the cheese is melted.
- Freezing: The sauce is well suited for freezing. Make a large batch and store the extra sauce in the freezer for up to 3 months. Simply reheat and add to gnocchi or pasta when ready to use.
Nathalie Grava says
Creamy, easy to make and so delicious, it's my new favourite way to eat veggies. This counts right?!
Philip Lago and Mystique Mattai says
This is one of our faves! If you liked this recipe you;ll love oour Lemon Gnocchi. It's creamy but light, the spring version of this one.
Here it is: https://www.chefsouschef.com/one-pot-gnocchi-with-creamy-lemon-sauce/
Heather says
sorry i think cream is missing from the ingredient list? can you tell us what kind and how much to put in? thanks
Philip + Mystique says
Thank you for bringing this to our attention. There is a cup of cream which has now been added to the recipe list. Happy cooking!