Homemade gnocchi made with butternut squash, parmesan cheese and seasoning.

  • Serves: 4 people
  • Prep time: 5 minutes
  • Cooking time: 45 minutes
    • Italian
    • Vegetarian

    Butternut Gnocchi

    Recipe Information

    Print page

    1 Butternut Squash

    40ml Olive Oil

    2-3 Cloves of garlic crushed

    400g Plain Flour

    100g Parmesan Cheese, grated

    1 heaped tsp Paprika

    A few sprigs of Fresh Thyme

    Sea Salt and Black Pepper


    For the Butter:

    200g Salted Butter

    2 flat tsp Dried Sage

    Black Pepper


    To Serve:

    Fresh Basil Leaves

    Extra Parmesan Cheese, grated


    Pre-heat the oven to 200oC/Gas Mark 6.

    Crush the garlic and add to the olive oil to infuse.

    Cut the butternut squash in half, remove any seeds and discard.

    Put them on a baking sheet, flesh side up, drizzle over the garlic infused oil and scatter with some fresh thyme sprigs. Then, cover loosely with some tin foil.

    Bake in the oven for 30-35 minutes, until the flesh is tender, then discard the thyme.

    Scoop out the flesh with a spoon and put into a bowl, then mash to a smooth pulp. Season with some salt, pepper and the paprika. Add the grated Parmesan and mix well.

    Gradually add the flour until you have a soft dough. Turn out onto a floured work surface and kneed until smooth.

    Roll out to the thickness of your thumb then cut into strips about 25cm wide.

    Cut the strips into little pillows about 3cm long, then press them gently over the back of a fork.

    Bring a large pan of water to the boil, season with some salt and a splash of olive oil and cook the gnocchi in small batches until they float to the top of the pan.

    In a large frying pan or wok, add the butter and melt. Throw in the gnocchi, dried sage and season with plenty of black pepper.

    Cook until heated through, then serve topped with fresh basil and grated Parmesan cheese.