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Squash Gnocchi with Butter and Sage

Squash Gnocchi with Butter and Sage

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.

30 August, 2018
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Dietary Consideration

serves for


total time

2 HR 20 MIN


250 g, floury
1 kg, flesh, e. g. muscat squash
Olive oil
4 tbsp
Parmesan cheese
40 g, grated
All purpose flour
250 g
70 g
10 leaves, fresh
2 cloves, finely sliced


  • 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.

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

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