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Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
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Last Updated on April 2, 2024
An easy homemade gnocchi recipe made with butternut squash and potato tossed in a browned butter sage sauce topped with fresh sage leaves, red pepper flakes, and parmesan cheese for a delicious gluten-free, vegan dinner!
updated: 4/1/24
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! My Italian family would be so ashamed of me… not really, but an Italian who’s never made gnocchi?! Gasp. 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 am kicking myself for waiting so long. Guys, gnocchi is surprisingly easy to make! Check it out!
Heat the 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 a 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.
**NOTE: alternatively to save a little time, you can use frozen butternut squash, but I do recommend fresh.
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.
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!). You are able to make this recipe without the metal grinder and the fancy mixer, but it does help in making this recipe easy breezy.
Turn dough onto a 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 the rope into 1-inch pieces. Transfer to baking sheet (preferably lined with parchment paper) and repeat with remaining dough. Cover and let it rest in refrigerator 45 minutes- 1 hour (optional).
Bring large pot of salted water to a boil over high heat. Cook gnocchi in batches for 5-7 minutes. Stir occasionally to keep gnocchi from sticking to the bottom of the pan. Gnocchi is cooked when it floats to the surface.
Remove the gnocchi with a slotted spoon, drain in a colander, and transfer to a baking sheet in a single layer. Repeat with remaining gnocchi. I cooked all the gnocchi in 2 batches.
After the gnocchi is cooked, it’s tossed in a sage butter sauce and garnished with fresh sage leaves, vegan parmesan cheese and red pepper flakes!
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. Continue to cook the gnocchi, tossing occassionally until all the butter is soaked up and the gnocchi is nice and crispy on the outside.
Serve immediately with fresh sage leaves and remaining vegan Parmesan cheese.
Gnocchi is it’s super filling. I wasn’t sure that it was going to be enough for us, but it surely was.
Now I can’t take total credit for this Butternut Squash Gnocchi recipe, it is adapted from 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!
If you’re a first time home gnocchi maker (or a well seasoned one), let me know how you like this Butternut Squash Gnocchi recipe below in the comments section, as well as giving it a rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover this gluten-free, vegan gnocchi recipe! Tag me on Instagram, Facebook, or Pinterest!
An easy homemade gnocchi recipe made with butternut squash and potato tossed in a browned butter sage sauce topped with fresh sage leaves, red pepper flakes, and parmesan cheese for a delicious gluten-free, vegan dinner!
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 a 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.
**NOTE: alternatively to save a little time, you can use frozen butternut squash, but I do recommend fresh.
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 a 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 the rope into 1-inch pieces. Transfer to parchment-lined baking sheet and repeat with remaining dough.
Cover and let rest in refrigerator 45 minutes- 1 hour (optional).
Bring large pot of salted water to a boil over high heat. Cook gnocchi in batches for 5-7 minutes. Stir occasionally to keep gnocchi from sticking to the bottom of the pan. Gnocchi is cooked when it floats to the surface.
Remove the gnocchi with a slotted spoon, drain in a colander, and transfer to a baking sheet in a single layer. Repeat with remaining gnocchi. I cooked all the gnocchi in 2 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. Continue to cook the gnocchi, tossing occassionally until all the butter is soaked up and the gnocchi is nice and crispy on the outside.
Serve immediately with fresh sage leaves and remaining vegan Parmesan cheese.
** This recipe has been adapted from the KitchenAid recipe via the Sur La Table website and was created as a part of a gifted partnership.
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Gina Fontana is a certified health coach, recipe developer, food photographer, published author, and blogger. Her own personal health challenges led her to a gluten-free, vegan, plant-based lifestyle where she found significant improvement in her symptoms. Her passion and mission is to now share that with others who also need (or want) to pursue a healthier lifestyle.
Read our privacy policy for how we collect and use your information.
By subscribing to the Healthy Little Vittles email list, you agree to receive updates, recipes, affiliate products, and stay in the know about other fun stuff going on at Healthy Little Vittles, right to your inbox! Enter your email and I'll send the free ebook right over!
"So, whether you eat or drink, or whatever you do, do all to the glory of God".
- 1 Corinthians 10:31
Hi! I’m excited to make this today for my twin toddlers. They will eat anything orange lol. I don’t have a Kitchen Aid mixer or the food grinder attachment. Do you think I could achieve the same texture if I use a food processor to combine the squash, potatoes, and garlic?
Yay for your toddlers eating healthy! Haha I think you could make it with a food processor, try pulsing everything together to achieve a thick dough… alternatively you could blend everything except the flour and then fold in the flour to create the dough and continue with the remaining steps. Hope it works and you all enjoy it!
Can you prep this 3-4 days ahead and refrigerate dough until ready to cook?
I think that would work… maybe just a couple of days ahead of time. You could also make ahead and try to freeze it!
This made a TON of gnocchi! About three baking sheets worth! Making this without a kitchen aid is definitely challenging but it was pretty good.
So glad you tried it and liked it!
Try it today. Turned out perfect.
Delicious and super easy. Loved it.
That’s so wonderful to hear, I am so glad you liked it! Thank you for taking the time to write this kind review 🙂
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Hi, I made this and realized that it is going to be too large an amount to eat at one time…it smells and looks fabulous. Can it be frozen (either before or after cooked)? Thanks so much. I am excited to follow your website because of your story and your commitment to good healthy eating.
Hi Barbara! Thank you so much for your comment, I’m so glad you like my site so far and I hope you love what you try 🙂 As far as freezing it, I haven’t done such myself, so I cannot say it will or will not work for this particular recipe, but I have bought pre-made frozen gnocchi before so I imagine it can be done and you would just have to reboil it when you’re ready to eat it next time.
Yum! This dish looks amazing! Pinning.
Than you so much Karly! ?