Ingredients
Scale
- 1 medium butternut squash (about 2–3 pounds)
- 2 cups all-purpose flour (plus extra for dusting)
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional, but highly recommended for that warm, autumn flavor)
Kitchen Tools
- A large baking sheet
- A sharp knife
- A spoon for scooping out squash seeds
- A large mixing bowl
- A fork or potato masher
- A clean kitchen towel or cheesecloth (for draining the squash)
- A large pot for boiling water
- A slotted spoon or spider strainer
- A cutting board
Optional but helpful:
- A food processor or blender (for extra-smooth squash puree)
- A gnocchi board or fork (for those pretty ridges)
Instructions
Step 1: Roasting the Butternut Squash
- Preheat your oven to 400°F (200°C). It’s time to give that squash a nice, warm bath!
- Cut your butternut squash in half lengthwise. Don’t worry if it’s a bit tough – that’s normal. Just be careful with that knife!
- Scoop out the seeds and stringy bits. (Pro tip: save those seeds for roasting later – they make a great snack!)
- Place the squash halves cut-side down on your baking sheet. This helps them cook evenly and get those nice caramelized edges.
- Pop the baking sheet in the oven and let the squash roast for about 45-50 minutes. You’ll know it’s done when you can easily pierce the skin with a fork.
- Once it’s out of the oven, let it cool for a bit. No burnt fingers on our watch!
Step 2: Preparing the Squash Puree
- When the squash is cool enough to handle, scoop out all that beautiful orange flesh into your large mixing bowl.
- Now, mash it up! You can use a fork, a potato masher, or even a food processor if you want it super smooth.
- Here’s a crucial step: we need to get rid of excess moisture. Too much water will make your gnocchi heavy and gummy, and nobody wants that! Spread your mashed squash on a clean kitchen towel or cheesecloth, then gather up the edges and give it a gentle squeeze over the sink. You’ll be surprised how much water comes out!
- Measure out 2 cups of this drained squash puree. If you have extra, save it for another recipe (it’s great in risotto or soup!).
Step 3: Making the Gnocchi Dough
- In your large mixing bowl, combine the 2 cups of squash puree, the egg, salt, and nutmeg (if using). Mix it all up until it’s well combined.
- Now for the fun part – adding the flour! Start by mixing in about 1 1/2 cups of the flour. Use your hands to knead it gently in the bowl.
- Gradually add more flour, a little at a time, until the dough comes together. It should be soft but not sticky. You might not need all 2 cups, or you might need a tiny bit more – every squash is different!
- Once your dough is ready, turn it out onto a lightly floured surface. Knead it gently for a minute or two until it’s smooth. Don’t overwork it, though – we want tender gnocchi, not tough ones!
Step 4: Shaping Your Gnocchi
- Divide your dough into 4-6 portions. This makes it easier to work with.
- Take one portion and roll it into a long rope, about 1/2 inch thick. Think of it as making a play-doh snake (but tastier!).
- Using a knife or a bench scraper, cut the rope into 1-inch pieces. Congratulations, you’ve made gnocchi!
- For that classic gnocchi look, you can roll each piece down the tines of a fork or a gnocchi board if you have one. This creates ridges that are great for holding sauce. But if you’re short on time or patience, don’t worry – they’ll taste amazing even without the ridges!
- As you shape your gnocchi, place them on a lightly floured baking sheet. Make sure they’re not touching each other.
- Repeat with the remaining dough until you’ve used it all up.
Step 5: Cooking Your Gnocchi
- Bring a large pot of salted water to a boil. The water should taste like the sea – this is your chance to season the gnocchi from the inside out!
- Gently drop in your gnocchi, working in batches so you don’t overcrowd the pot. Give them a gentle stir to make sure they don’t stick to the bottom.
- Here’s the magic moment: when the gnocchi float to the surface, they’re done! This usually takes about 2-3 minutes.
- Use your slotted spoon or spider strainer to scoop out the floating gnocchi and transfer them to a bowl.
- Repeat until all your gnocchi are cooked.