Recipe: Tasty Butternut Squash Gnocchi

Butternut Squash Gnocchi. Cover loosely with plastic wrap and chill at. Rustic butternut squash gnocchi, and I only say rustic simply because I was too lazy to make the little ridges (also called Rigagnocchi) on each gnocchi, is a must try for gnocchi lovers. This butternut squash gnocchi recipe is just that- warm and comforting and absolutely delicious!

In this video I show you how to make butternut squash gnocchi. Recipe: Butternut Squash Gnocchi with Harissa Onions. Butternut Squash, Sausage, and Kale Gnocchi-gnocchi with roasted butternut squash, sausage, kale, dried cranberries, rosemary, and Parmigiano Reggiano cheese. You can have Butternut Squash Gnocchi using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Butternut Squash Gnocchi

1. It’s 2 cup of Pureed roasted butternut squash.
2. It’s 2 1/2 cup of Flour.
3. You need 1 of Egg.
4. You need 1/2 tsp of Kosher salt.
5. It’s 1 tbsp of Olive oil.
6. Prepare 1 of 1-2 cloves of garlic.
7. Prepare 1 of Red pepper flakes.
8. Prepare 1 of Grated Parmesean cheese.
9. Prepare 1 of Salt and pepper.

This butternut squash gnocchi recipe is just that! Delicious and satisfying meal to cosy up with in I've also topped my butternut squash gnocchi with just a light sprinkling of fried chorizo strips to. Add the chopped butternut squash, chopped broccoli rabe, and a good pinch of salt and pepper. Divide the butternut squash gnocchi between large shallow bowls.

Butternut Squash Gnocchi instructions

1. Combine pureed squash, salt and egg until smooth using a spatula..
2. Add flour 1/2 cup at a time until dough pulls away from the bowl. More may be needed to prevent dough from being to sticky.
3. On a floured counter, kneed dough to combine and form into ball..
4. Cut sections of the dough and roll them into 1 inch logs. Cut 1 inch pieces and transfer to a cookie sheet..
5. This recipe makes enough for eight servings so freeze half if you don't need it all..
6. Place in salted boiling water for 2 to 3 minutes until they float.
7. While they are cooking sauté garlic lightly in olive oil and add red pepper flakes.
8. Drain cook gnocchi and add to the olive oil and red pepper flakes add salt and pepper and Parmesan cheese to taste.
9. I served this with mustard crusted chicken but you can serve it with any protein you wish.

These little butternut squash gnocchi are ever so slightly sweet. Place butternut squash on a parchment paper Boil the gnocchi until they float (follow directions on package) then remove them with a slotted spoon. Continue until all the gnocchi are cooked. Remove the gnocchi from the ice water and place on a kitchen towel to dry. Gnocchi are the base for a simple toss with sweet butternut squash, rich chicken thighs, spinach Look for prepeeled and cubed butternut squash to save even more time.