Butternut Squash Gnocchi

Butternut Squash Gnocchi

My first time creating Gnocchi was over a year ago. I was trying to make
new & fun dinners that were gluten free. This fall I decided to give my sweet potato Gnocchi recipe a twist and use butternut squash. I’ve been enjoying it so much I wanted to share the recipe with you all. It’s super easy, & you only need 2 ingredients. Plus guys, it’s a great recipe to have for the fall & winter. Who doesn’t want a pasta dish in the colder months?


2 Cups Cubed Butternut Squash
1 ¼ Cup Flour

Optional Substitutes:
gluten free flour


  1. Fill a medium/large pot with water & turn on high to boil.
  2. Wash the butternut squash, slice and remove the skin.
  3. Chop the butternut squash into cubes and drop into the boiling
  4. Once the squash cubes are soft enough to mash with a fork, drain
    & blend them. Mash by hand or place in a food processor.
  5. Fill the same pot with water and turn on high to boil. You will cook
    the Gnocci in this pot.
  6. In a bowl mix butternut squash and 1 ¼ cups flour.
  7. Once blended place flour down on your work space & cover your
    hands in flour.
  8. Drop a handful of mixture on your flour covered workspace.
  9. Roll mixture into a long cylinder.
  10. Cut 1 inch pieces and lightly push imprint with fork.
  11. Continue until all pieces are done.
  12. Drop uncooked pasta into the pot. (I cook 1/4 of the pasta at a
  13. Pieces that float to the top are ready to be taken out.
  14. Use a strained scoop to pull out the pasta & place on a paper
  15. Put all of your pasta in a serving bowl. Optional, sprinkle
    with parsley. Serve with gravy or your choice sauce.

Happy Cooking!

XO Eryka

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