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A close up picture of Butternut Squash Gnocchi on a blue plate as a healthy side.
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Butternut Squash Gnocchi with Lemon-Sage Sauce

Course Dinner, lunch, Main Course
Cuisine American, Italian
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 6 servings
Calories 396 kcal
Author London

Ingredients

  • 2 pounds butternut squash peeled, cut into 1-inch cubes
  • 2 ½ cups gluten-free 1-to-1 flour blend plus more for rolling
  • 1 egg
  • ½ cup Parmesan cheese grated
  • 1 tsp. salt
  • ½ tsp. dried sage
  • 6 Tbsp. butter salted, really good brand
  • 4 cloves garlic crushed
  • 3 Tbsp. lemon juice fresh
  • 6 cups baby spinach
  • 5-6 sage leaves finely chopped
  • ½ tsp. salt to taste

Instructions

  1. Using a heavy-duty potato peeler, peel the butternut squash, cut in half, and remove the seeds. Cut into 1-inch cubes.
  2. Bring a large pot of water to a boil. Carefully add squash and boil for 10-15 minutes. Once squash is fully cooked, place in a colander and drain completely.
  3. Add squash to the bowl of a food processor and process for 2 minutes, or until completely smooth.
  4. Put squash back into the pot and cook over medium for 5-6 minutes. You should have about 2 cups of butternut squash puree remaining.
  5. In a large bowl combine 2 cups flour, Parmesan cheese, salt, and dried sage. Toss to combine.
  6. Make a well in the center of the dry ingredients and add egg and squash puree. Mix by hand until just combined. Dough will likely still be pretty wet. Add additional flour until it barely sticks to your hand. (about ½-¾ cup more.)
  7. Lightly dust a cutting board with additional flour. Divide gnocchi dough into 8 equal sections. Working with one section at a time, roll dough out into a ½-¾ inch thick rope. Cut each piece about ¾-inch long. Place on a parchment paper lined baking sheet. Repeat with remaining sections.
  8. At this point you can either proceed to boiling the gnocchi or refrigerate them up to 12 hours before cooking.
  9. Bring a large pot of water to a boil and place half of the gnocchi in carefully. Boil for 15-17 minutes. Remove gnocchi with a slotted spoon and place on a parchment paper lined tray.
  10. *If you would like to stop at this stage, toss the gnocchi in a bite of olive oil, place in single layers divided by parchment paper in a Tupperware container, and refrigerate for up to 2 days.
  11. While gnocchi is cooking place 3 tablespoons butter, 2 cloves garlic, and 1 ½ tablespoons lemon juice in a large saucepan over medium heat. Cook for two minutes, or until garlic is slightly browned.
  12. Add gnocchi, being careful not to overlap them, and saute for 5-7 minutes, flipping gnocchi halfway through. Add 3 cups spinach and 3 finely chopped sage leaves. Saute for 1-2 minutes, or until spinach begins to soften. Add salt to taste.
  13. Repeat the above three steps for the additional gnocchi and sauce ingredients.
  14. Serve gnocchi immediately with additional Parmesan cheese. Enjoy!
Nutrition Facts
Butternut Squash Gnocchi with Lemon-Sage Sauce
Amount Per Serving
Calories 396 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Cholesterol 64mg21%
Sodium 757mg33%
Potassium 733mg21%
Carbohydrates 56g19%
Fiber 8g33%
Sugar 5g6%
Protein 11g22%
Vitamin A 19385IU388%
Vitamin C 43.6mg53%
Calcium 252mg25%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.