The BEST Butternut Squash Gnocchi Recipe

I absolutely love how comforting and rich this Butternut Squash Gnocchi dish turns out every time I make it. The BEST Butternut Squash Gnocchi Recipe is a total crowd-pleaser because it combines the natural sweetness of roasted squash with savory pancetta and gooey mozzarella—trust me, it’s a flavor bomb you don’t want to miss. Whether you’re looking for a hearty fall dinner or a special weekend treat, this recipe hits all the right notes.

When I first tried making gnocchi with butternut squash, I was surprised by how easy and quick it was to pull together compared to traditional potato gnocchi. The best part? You use store-bought gnocchi, so no worries about rolling dough for hours. You’ll find that the roasting and puréeing of the squash adds so much depth, and the sprinkle of toasted walnuts brings a lovely crunch to every bite.

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Ingredients You’ll Need

Gathering the right ingredients is part of the fun with this recipe. You’ll notice that the flavors work really well together, and I’ve included some tips to help you choose the best versions of each ingredient.

• Butternut Squash: Fresh and ripe is best for natural sweetness; peel and chop into medium cubes for even roasting.
• Rosemary: Fresh leaves add a fragrant, earthy note—skip this if you prefer milder flavors.
• Garlic: Use fresh cloves to get that mellow roastiness once baked.
• Yellow Onion: Thinly sliced for sweetness and depth after roasting.
• Olive Oil: A good-quality extra virgin oil helps bring everything together with a rich finish.
• Shelf-Stable Gnocchi: Convenient and holds up well in the creamy sauce without falling apart.
• Parmesan: Freshly grated for tang and melt-in-the-mouth texture.
• Lemon: Juice brightens the dish and balances the richness perfectly.
• Walnuts: Roughly chopped to add crunch and a toasty flavor that pairs well with the squash.
• Milk: Adds creaminess without heaviness—whole or 2% works just fine.
• Pancetta or Prosciutto: Crispy salty bits that elevate the dish—opt for prosciutto for a more refined taste.
• Fresh Mozzarella: Torn into pieces to melt beautifully over the gnocchi.

Variations

I love making this recipe my own by switching things up based on what I have in the fridge or who I’m cooking for. Feel free to get creative and make it your signature dish.

• Vegetarian Version: I usually skip the pancetta and sometimes roast extra mushrooms for a meaty texture that blends perfectly with the squash.
• Nut-Free Option: If you have nut allergies, swapping walnuts for toasted breadcrumbs works beautifully—adds that crunch and keeps it safe for everyone.
• Dairy-Free Twist: Try vegan cheese or omit cheese altogether and add fresh herbs like basil or sage to keep it flavorful.
• Spicy Kick: Adding a pinch of red pepper flakes while cooking gives this dish a subtle heat that my spice-loving friends adore.

How to Make The BEST Butternut Squash Gnocchi Recipe

Step 1: Roast Your Butternut Squash and Aromatics to Perfection

Start by preheating your oven to 180ºC (350ºF). While it’s warming up, peel and chop your butternut squash into bite-sized cubes—about 2.5 cm works well. Toss the squash cubes on a baking tray along with thinly sliced onion and whole garlic cloves. Sprinkle the rosemary leaves over everything and drizzle with olive oil. Pop the tray in the oven for about 30 minutes until the squash is tender and starting to caramelize, the onions turn golden, and the garlic softens up nicely. Roasting these ingredients brings out deep, sweet flavors that form the base of your sauce—don’t rush this step!

Step 2: Blend Into a Silky Smooth Butternut Squash Purée

Once roasted, transfer the squash, onions, and garlic to a food processor or blender. Blend everything until smooth, adding a splash of water if needed to reach a thick, creamy consistency. This purée is the heart of The BEST Butternut Squash Gnocchi Recipe because it coats the gnocchi beautifully and delivers that luscious texture you crave.

Step 3: Crisp the Pancetta or Prosciutto

Heat a teaspoon of olive oil in a pan over medium heat, then add your chopped pancetta or prosciutto. Cook until the pieces are nicely crispy and the fat has rendered out—this usually takes about 5 minutes. Use a slotted spoon to remove the crispy bits, and carefully reserve the flavorful fat separately. This step is where you get that savory, salty punch that perfectly contrasts the sweet squash.

Step 4: Bring It All Together with Gnocchi and Creamy Sauce

Spoon the butternut squash purée into the pan with the reserved fat and add about 75 ml (⅓ cup) water and the milk. Stir in the shelf-stable gnocchi, then gently simmer uncovered for 8-10 minutes. You’ll notice the gnocchi plumps up and becomes tender while soaking in the flavors of the creamy squash sauce. Stir occasionally to prevent sticking, and season with salt and pepper to taste.

Step 5: Finish with Parmesan, Lemon, and Melted Mozzarella

Turn off the heat and stir in grated parmesan and the juice of one lemon—it brightens the dish and cuts through the richness beautifully. Add half of the crispy pancetta or prosciutto back into the sauce, reserving the rest for garnish. Tear fresh mozzarella into chunks and place them evenly on top of the gnocchi. Pop the pan under the grill (broiler) for about 5 minutes or until the mozzarella melts and forms those irresistible gooey pockets of cheese.

Step 6: Garnish and Serve!

Finally, sprinkle the remaining pancetta or prosciutto over the top along with cracked black pepper, roughly chopped walnuts, and fresh parsley for a pop of color and crunch. Serve immediately—you’ll want to dive in while it’s still warm and bubbly!

How to Serve The BEST Butternut Squash Gnocchi Recipe

Garnishes

I love topping this dish with crunchy walnuts and fresh parsley—they bring texture and freshness that cut through the creamy richness. The cracked black pepper and extra crispy pancetta add that little pop of bold flavor that keeps your taste buds dancing.

Side Dishes

This gnocchi pairs beautifully with simple green salads dressed in lemon vinaigrette or roasted seasonal veggies like asparagus or Brussels sprouts. For a heartier meal, my family enjoys it alongside garlic bread or even a comforting bowl of tomato soup.

Creative Ways to Present

For special occasions, I sometimes serve the gnocchi in individual cast-iron skillets, letting everyone enjoy their own bubbly, melty portion right out of the oven. Garnishing with a sprig of rosemary or a drizzle of chili oil adds a restaurant-quality touch that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

I usually pop leftovers into an airtight container and refrigerate them for up to 3 days. The flavors actually deepen overnight, making for an incredible next-day lunch. Just give it a quick stir before reheating to redistribute the sauce.

Freezing

This recipe freezes well, which is a lifesaver for busy days. I lay out the gnocchi flat in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe container or bag. When ready, thaw in the fridge overnight and reheat gently on the stove.

Reheating

To reheat, I recommend warming gently in a skillet over low heat with a splash of milk or water to bring back the creamy sauce texture. Avoid the microwave if you want to keep that freshly-cooked feel, but it works fine in a pinch.

FAQs

Final Thoughts

This recipe holds a special place in my kitchen. It’s one of those dishes everyone asks for again and again because it’s both approachable and truly delicious. I hope as you make The BEST Butternut Squash Gnocchi Recipe, it brings you the same warm, happy feelings and makes your dinner table a little more joyful. Trust me, once you try it, you’ll find yourself reaching for butternut squash every fall—and honestly, I don’t blame you!

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