An easy homemade gnocchi recipe made with butternut squash and potato tossed in a browned butter sage sauce topped with fresh parsley for a delicious gluten-free, vegan dinner!
Fall food is in full bloom at my house right now. After this super hot summer, I was so excited to start making fall comfort foods and this Butternut Squash Gnocchi was one of the first recipes on the menu to try.
Now the thing about gnocchi… I’ve never actually made it, and to be completely honest, I’ve only had it maybe once or twice. I know, I know. Weird. Guys, I’ve been missin’ out! So here we are.
Admittedly, I was nervous to try this recipe. I’ve been putting it off for a couple of weeks now. Silly, isn’t it? Well obviously I worked up the courage to try it, and wow did it turn out amazing!
Now I can’t take credit for the recipe, it’s actually a recipe by KitchenAid from the Sur La Table website, I just modified it to make it gluten-free and vegan. And speaking of which, I could not have made this recipe quite as easily without my new KitchenAid mixer and Metal Food Grinder attachment that was gifted to me from Sur La Table! I’ve literally been wanting a Kitchen Aid mixer for YEARS and I am so grateful to have one now. I can say confidently now that they are the best mixers out there and truly live up to their reputation (and I can’t believe I’ve ever cooked/baked without one!). This recipe does take longer than my normal 30-minute meal, but by popular vote on Instagram, I’ve decided to add the recipe to my blog 🙂
The prep work is relatively easy, there’s very minimal ingredients you’ll need to make this recipe. And cooking the gnocchi goes so quick! I am not sure if it’s quicker because this version is gluten-free or if it’s always this simple, but I was pleasantly surprised. After the gnocchi is cooked, it’s tossed in a sage butter sauce and garnished with fresh parsley and vegan parmesan cheese! The other thing about gnocchi is it’s super filling. I wasn’t sure that it was going to be enough for 4 of us, but it surely was. So I present to you Butternut Squash Gnocchi! Hope you enjoy 🙂
- 1 medium butternut squash, (peeled and cut into 2" pieces- about 2½ cups)
- 1 large russet potato, (peeled and cut into 2" pieces- about 1½ cups)
- 1.5 tsp salt, (divided)
- 1/2 tsp pepper
- 2 tbsp minced garlic
- 2-3 tbsp olive oil
- 1/2 cup vegan parmesan cheese, (I used Violife)
- 2 cups gluten-free flour, (I used Bob's Redmill 1:1 baking flour)
- 4 tbsp vegan butter, (I used Earth Balance)
- 1/2 tsp red pepper flakes
- 6-7 fresh sage leaves, (chopped)
- 1 tbsp fresh parsley, (chopped)
- Heat oven to 425° F. Toss butternut squash and potato with 1 to 2 tablespoons olive oil. Season with ½ teaspoon salt and black pepper. Arrange on baking sheet along with the minced garlic. Place in oven and roast until vegetables are pierced easily with a fork, about 20 minutes. Remove from oven and let cool
- Attach KitchenAid® Metal Food Grinder Attachment with fine grinding plate to Stand Mixer. Position mixer bowl under attachment. Turn mixer to speed 4 and grind squash, potato and garlic. Remove food grinder and attach flat beater and mixer bowl to mixer. Add ¼ cup Parmesan cheese and remaining salt to squash-potato mixture. Turn to Stir speed and gradually add flour, ¼ cup at a time, until dough holds together and is almost smooth. Add more flour, 1 tablespoon at a time if dough is sticky
- **NOTE: if you don't have a KitchenAid mixer or metal food grinder, you can still make this recipe using a hand blender
- Turn dough onto lightly floured surface and knead gently a few times. Divide into 6 equal pieces. Roll each portion of dough into a ½-inch thick rope. Cut rope on an angle into 1-inch pieces. Transfer to parchment lined baking sheet and repeat with remaining dough. Flatten gnocchi slightly with a fork. Cover and let rest in refrigerator 45 minutes- 1 hour
- Bring large pot of salted water to a boil over high heat. Cook gnocchi in batches for 14 to 16 minutes. Stir occasionally to keep gnocchi from sticking to bottom of pan. Gnocchi is cooked when it floats to the surface. Remove with a slotted spoon, drain in colander, and transfer to a baking sheet in a single layer. Repeat with remaining gnocchi. I cooked all the gnocchi in 4 batches
- Melt butter in large skillet over medium heat until bubbly. Add red pepper flakes and sage. Cook until butter begins to turn golden, 3 to 5 minutes. Add cooked gnocchi to skillet and toss. Season with sea salt and black pepper, if desired. Serve immediately with parsley and remaining vegan Parmesan cheese
** This recipe has been adapted from the KitchenAid recipe via the Sur La Table website