For the best butternut squash gnocchi you need to roast the squash first to remove excess moisture. Butternut squash naturally contains a lot of water and roasting it helps to remove any unwanted excess liquid. Too much moisture will mean the gnocchi is very gummy after cooking.
If you’d prefer to use a different squash to add a variation to the flavor of your gnocchi, there are plenty of options to explore. Acorn squash can be substituted into the recipe above and will bring a nuttier note to the gnocchi, for example.
For a twist on this recipe, you can make butternut squash and gnocchi without mixing the squash into the gnocchi. Try mixing up a butternut squash gnocchi sauce instead, by roasting the squash then blending it into a smooth texture with butter. A dash of nutmeg brings a festive feel to the sauce if you’re making this during the holidays.
Best Sauces for Butternut Squash Gnocchi
In the recipe above we’ve suggested using a simple butter and garlic sauce, seasoned with sage leaves, to let the butternut squash gnocchi come to the fore of the dish. For a sauce that packs more flavor, you could try adding a dash of pesto for a classic Italian seasoning. The herbaceous nature of the pesto contrasts with the sweetness of the butternut squash gnocchi for a fresh take on this dish.
How to Store and Reheat Gnocchi
You can store cooked gnocchi in an airtight container in the refrigerator for up to two days. Toss it in a small amount of oil or butter before transferring to the fridge so the gnocchi doesn’t stick together.
To reheat the gnocchi, you can simply sauté in a skillet over medium heat with a small amount of butter. It will take around three minutes to fully warm through again.
For any leftover butternut squash make a warming butternut squash soup to make the most of this hearty, fall ingredient.
