Description
A delightful twist on classic gnocchi, this Butternut Squash Gnocchi combines sweet butternut squash with creamy ricotta for a comforting dish perfect for any occasion.
Ingredients
Scale
- 1 medium butternut squash
- 1 cup ricotta cheese
- 1 egg
- 1 ½ cups all-purpose flour
- Salt, to taste
- Olive oil, for serving
- Parmesan cheese, for serving
Instructions
- Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise, remove the seeds, and roast cut side down for 30-40 minutes until tender.
- Once cooled, scoop out the squash and mash until smooth. Mix with ricotta, egg, and salt until creamy.
- Gradually add flour until a soft, slightly sticky dough forms. Roll into rods and cut into bite-sized pieces.
- Boil salted water and drop in gnocchi, cooking until they float (about 2-3 minutes). Remove with a slotted spoon and serve.
Notes
Store gnocchi in an airtight container for up to 3 days or freeze for up to 2 months. No need to thaw before cooking frozen gnocchi.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg