Butternut Squash Gnocchi Recipe – Love and Lemons
This butternut squash gnocchi recipe is a scrumptious fall dinner, full of sage, thyme, an apple cider vinegar dressing, and creamy dollops of ricotta. It is simple to make on a sheet pan!
Bounce to Recipe
I make this butternut squash gnocchi recipe each single fall. It’s like autumn on a baking sheet, due to the hearty potato gnocchi, butternut squash, earthy sage, crimson onion, and kale leaves that crisp up superbly within the oven. I toss all of it in a candy and tangy apple cider vinegar dressing and end it with creamy dollops of ricotta cheese earlier than serving.
Simple to make and full of one of the best flavors of the season, it’s the whole lot I would like on a fall weeknight. I hope you like this butternut squash gnocchi too!
Why You’ll Love This Recipe
- It’s a sheet pan dinner. Identical to in my traditional sheet pan gnocchi, you don’t should boil the gnocchi right here. It softens because it roasts within the oven alongside the veggies, which suggests this recipe’s prep AND cleanup are a breeze!
- It’s full of fall taste, from the candy, caramelized squash, earthy thyme and sage, and candy and tangy dressing. Whenever you’re craving cozy autumn consolation meals, this recipe hits the spot.
- The textures are superb. I like how the crispy kale leaves play off the chewy gnocchi and creamy ricotta. These contrasting textures make this straightforward dish tremendous satisfying.
Methods to Make Butternut Squash Gnocchi
After I was first testing this butternut squash gnocchi recipe, I anticipated it to work similar to my common sheet pan gnocchi. I’d unfold the whole lot on the baking sheet, pop it within the oven, and bake!
However I realized that as a result of the squash releases much less moisture than summer time veggies like tomatoes or peppers, I truly wanted to add moisture all through the cooking course of to assist the gnocchi soften. In consequence, you toss the gnocchi with the dressing thrice: as soon as earlier than roasting, as soon as throughout the cooking course of, and as soon as earlier than serving. This additionally infuses it with the dressing’s wealthy taste.
You add the kale to the baking sheet together with the second addition of dressing—it solely wants a couple of minutes within the oven to wilt and crisp up.
Right here’s a fast overview of how the recipe goes:
- Fry the sage and put aside. Save the sage oil too. I like drizzling it over the gnocchi for wealthy depth of taste earlier than serving!
- Make the dressing.
- Toss the gnocchi and squash with the dressing and roast for 20 minutes.
- Toss with extra dressing and add the kale.
- Add the ultimate little bit of dressing and high with the sage and ricotta.
Season to style and serve!
Recipe Variations
- Skip the crispy sage. I like the crispy sage with the gnocchi, however I checklist it as optionally available in case you’d prefer to streamline this recipe on a weeknight. With the contemporary thyme and punchy dressing, the gnocchi continues to be lots flavorful with out it!
- Make it vegan. Use vegan potato gnocchi and my vegan ricotta as an alternative of normal cheese. It’s straightforward to make within the meals processor!
What to Serve with Butternut Squash Gnocchi
This butternut squash gnocchi recipe is a satisfying meal by itself, however when I’ve time to toss collectively a fast facet dish, I like it with a fall salad. Attempt pairing it with any of those recipes:
When you like, spherical out the meal with some good bread, like home made focaccia and even garlic bread. Get pleasure from!
Extra Butternut Squash Recipes
When you love this butternut squash gnocchi, strive one in all these scrumptious butternut squash recipes subsequent:
Butternut Squash Gnocchi
Serves 3
This butternut squash gnocchi recipe is a scrumptious, comforting fall dinner! It is simple to make with store-bought gnocchi, which roasts alongside the squash, earthy thyme, and kale leaves within the oven. Crispy sage and creamy ricotta dollops take it excessive.
Forestall your display from going darkish
Preheat the oven to 425°F and line a big rimmed baking sheet with parchment paper.
Make the crispy sage, if utilizing: Line a plate with paper towels. Warmth the two tablespoons olive oil in a small saucepan over medium warmth. When the oil bubbles, add the sage leaves, stir, and prepare dinner till crisp, about 1 minute. Switch the leaves to the ready plate to empty. Reserve the sage oil for serving.
Put together the gnocchi: In a small bowl, whisk collectively the three tablespoons olive oil, vinegar, maple syrup, mustard, ⅛ teaspoon salt, and several other grinds of pepper.
In a big bowl, toss the gnocchi, squash, onion, garlic, thyme, and a heaping ½ teaspoon salt with 2 tablespoons of the dressing. Unfold evenly on the baking sheet. Roast for 20 minutes.
Whereas the gnocchi is within the oven, place the kale within the massive bowl (no want to scrub the bowl) and drizzle with 1 teaspoon of the dressing. Use your fingers to softly therapeutic massage the kale till effectively coated. In a medium bowl, stir collectively the ricotta and ¼ teaspoon salt.
After 20 minutes, take away the gnocchi from the oven and drizzle with one other tablespoon of the dressing. Stir to coat, then scatter the kale leaves on high. Bake for five to 7 minutes, or till the squash is tender and the sides of the kale leaves are crisp and browned.
Take away from the oven and drizzle with one other tablespoon of the dressing. Stir to mix. Evenly dollop the ricotta over the gnocchi, then sprinkle with the fried sage leaves, if utilizing, and crimson pepper flakes. Drizzle with the remaining dressing and/or sage oil, as desired. Season to style and serve instantly.
