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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!
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!
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!). 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.
This Butternut Squash Gnocchi 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 🙂 And boy are you guys loving it! Quickly becoming the most popular, and for good reason y’all. YUM. The prep work is relatively easy, there’s very minimal ingredients you’ll need to make this recipe, you can even cut back on a little time and use frozen butternut squash. I recommend fresh, but just so you know you have options, wink.
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 sage leaves, vegan parmesan cheese and red pepper flakes! The other thing about gnocchi is it’s super filling. I wasn’t sure that it was going to be enough for us, but it surely was. So I present to you gluten-free Butternut Squash Gnocchi! Get ready for more gnocchi recipe on the Healthy Little Vittles blog this year! I Hope you enjoy it too 🙂 If you’re a first time home gnocchi maker (or a well seasoned one), don’t forget to tag me on Instagram or Facebook and use #healthylittlevittles so I can see all your lovely recreations!
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!
** This recipe has been adapted from the KitchenAid recipe via the Sur La Table website.
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HEALTHY LITTLE VITTLES is a food blog that focuses on gluten-free + vegan + plant-based recipes
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Yum! This dish looks amazing! Pinning.
Than you so much Karly! ?
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.
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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 🙂
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!
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!