I don’t even know where to begin with this butternut squash gnocchi recipe. Guys, it is so good.
Like so good that I texted my entire family after making it telling them they WILL have it over Christmas. It is probably my most labor intense recipe on here, but I can tell you it is 100% worth it. Realistically, I would not make this recipe in the middle of the week. But I ABSOLUTELY will make it over Christmas break for my family, or when I am having a dinner party on a Saturday night (gotta make friends first for that to happen….). The holidays are the perfect time to whip out a recipe like this, because you have time off and your whole family together!
Another thing you could do is make a bunch of the plain gnocchi, freeze it, and then in the middle of the week just make the mushroom topping, defrost the gnocchi, and you have yourself a gourmet meal mid-week!
I love the hint of sweetness from the butternut squash, the umami flavor from the parmesan and mushrooms, and the savory flavor from the butter and garlic. It is literally the best of all the worlds.
To make the gnocchi you are going to boil the squash, blend it nice and smooth, and mix it with flour and egg. Beware it is going to be sticky, but you haven’t messed it up. It’s supposed to be sticky. Once you have made your dough, you will make your gnocchi. Put a bunch of flour on a clean surface, and take a hunk of dough (a very official term, I know). Roll out the dough into a rope and then cut it into 1 inch pieces. They should look like little orange pillows.
The gnocchi have two cooking steps. First in boiling water and then second in a frying pan. So bring a pot of salted water to a boil, and put in about 10 gnocchi to the water at a time. After about 30 seconds, the gnocchi should float to the top. When they float, you know they are done. Remove the gnocchi with a slotted spoon and place on a clean plate.
Making the gnocchi is the most time consuming part of this recipe, so when you are done with that, the rest is super easy!
After you boil the gnocchi you are going to make the mushrooms and pine nuts. Make sure to wash the mushrooms super well- shrooms are grown in manure, so be sure to wash them off under cold running water. When you flip the mushrooms over you will see dark brown, spongy-like fibers in the inside of the mushroom. Take the top of your knife and scrape that off. It is high in water and will make your whole dish watery if you leave them on. Then, slice the mushrooms into thin pieces.
In a pan heat up the butter, add in the garlic, pine nuts and mushrooms and sautee for several minutes. While that is cooking, in another frying pan, heat up more butter and add in the gnocchi. The point of this step is not so much to cook the gnocchi, but to slightly brown the outside of them. Keep over medium heat until they are browned, and then transfer the mushrooms/pine nuts into the gnocchi pan and stir together. Turn off the heat after you add the mushrooms and sprinkle fresh sage on top. Add salt and pepper to taste, and right before you serve it, top it off with some parmesan cheese.
Your guests will be in heaven.
Thanks so much for reading!! If you try out this recipe, I would LOVE if you could rate it and leave a comment! That is super helpful for my blog and would mean a lot to me! I love hearing about when you try my recipes 🙂
The perfect fall or winter meal that will excite all of your taste buds!
- 1 butternut squash
- 4 c all purpose flour
- 1 large egg
- 1/2 tsp salt
- 1/2 c parmesan cheese
Mushrooms and Pine Nuts
- 4 portobello mushroom tops
- 1 c pine nuts
- 3 tbsp unsalted butter
- 2 cloves garlic (minced)
- 1/4 tsp salt
- 6 leaves sage (fresh, sliced)
To prepare the gnocchi
- 2 tbsp butter
- 2 cloves garlic (minced)
For the gnocchi: Bring a large pot of water to a boil. Slice the top and bottom off of the squash and then cut in half longways. Remove the seeds with a spoon and peel off the skin with a vegetable peeler. Slice the squash into 1 inch slices, and place in the boiling water. Let the squash boil for 20-25 minutes, or until you can easily puncture it with a fork. Remove the squash and drain out ALL of the water. Place the squash into a blender or food processor and process for about 1 minute, or until completely smooth.
Place squash pure in a large bowl and add in the egg and salt and stir together. Slowly add the flour, 1 c at a time. Stir after adding each cup. Add in the parmesan cheese and knead the dough until well combined. Place the dough on a heavily floured surface and knead until the dough forms a ball (you may need to add a bit more flour to the dough, depending on how sticky it is).
Take a large hunk of dough and place it on a floured surface. Roll into a rope and then cut into 1 inch pieces. Place on a floured plate or wax paper. Bring another pot of salted water to a boil, and add in 10 gnocchi at a time. They should be in the water for about 30 seconds before they rise to the top. When they float to the top, remove them from the water with a slotted spoon. Place on a clean plate.
To prepare the mushrooms and pine nuts: Remove the brown spongy inside of the mushroom by scraping it with the top of your knife. Slice mushrooms into thin slices. Melt the butter in a large saute pan on medium heat. Add in the garlic , pine nuts and the mushrooms. Stir with a silicone spatula, coating everything in the butter. Cook off the mushrooms (about 5 minutes)- they should be dark brown and flimsy when they are finished. In another frying pan, melt 2 tbsp of butter on medium heat. Add in 2 cloves of garlic and cook for 2-3 minutes. Add in the gnocchi, stirring occasionally for about 4-5 minutes. The point of this step is to lightly crisp the gnocchi. Add cooked mushrooms and pine nuts to gnocchi pan, toss with fresh sage and salt and pepper to taste.
Serve with parmesan on top.
Be sure to wipe or rinse off the mushrooms before cooking.
Keywords: gnocchi, butternut squash, portobello mushrooms, pine nuts