First course

Squash Gnocchi with Butter and Sage


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Squash Gnocchi with Butter and Sage
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Looking for new dish ideas? Try the Squash gnocchi with butter and sage served with grilled squash, it's an easy and tasty Italian recipe.

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  • Preparation time
  • Cooking time
  • Recipe category First course
  • Recipe yield 4

How to prepare squash gnocchi with butter and sage

  • Steam the potatoes for approx. 30 minutes until cooked.
  • Dice 750 g squash and steam over boiling water for approx. 15 minutes until soft.
  • Peel the potatoes and put them and squash through a potato ricer.
  • Allow the steam to evaporate thoroughly.
  • Add 1 tsp salt, a pinch of nutmeg, 2 tbsp oil, the parmesan, egg and flour, and knead to a smooth dough which holds its shape well.
  • Add more or less flour as needed.
  • Shape the dough into finger-width sausages and cut into chunks approx. 2 cm wide.
  • Place on a floured tea towel to rest for 1 hour.
  • Heat the oven to 200°C (180°C in a fan oven), gas 6 and line a baking tray with grease-proof paper.
  • Meanwhile, finely slice the remaining squash.
  • Mix with the rest of the olive oil, season with a little salt and spread over the tray.
  • Bake for 15-20 minutes until brown.
  • Bring a large pan of salted water to the boil.
  • Add the gnocchi and cook over a low heat for approx. 5 minutes.
  • They are cooked when they float to the surface.
  • Melt the butter in a frying pan and add the sage and garlic.
  • Fry gently.
  • Use a slotted spoon to lift the gnocchi out of the water and toss in the flavoured butter.
  • Season with salt and ground black pepper and serve with the roasted squash.


You can sprinkle parmesan on top of your squash gnocchi if desired.

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