I’ll be honest…I get every morning and check the weather hoping we have turned the corner and are getting some cooler, fall weather. It hasn’t happened consistently yet but I am waiting semi-patiently. In the meantime, I totally eating like it is already fall. Last week, I made winter squash gnocchi and it was a huge hit. I loves how simple it was to make too.

Gnocchi makes a perfect weeknight meal because it cooks super quickly. In this dish, it gets tossed with a little bit of butter for the perfect sauce.

Ingredients for Winter Squash Gnocchi:

1 Tbsp oil
1 lb fresh gnocchi
2 cups butternut squash, cubed
4 oz cherry tomatoes, halved
2 cloves garlic, roughly chopped
3 mini peppers, seeded and sliced
2 Tbsp butter
3 Tbsp grated Parmesan
Salt and pepper to taste

Let’s Make It:

1. Bring a large pot of water to boil over high heat. 

2. Meanwhile, heat oil in large pan over medium heat. Add squash and cook for 7-10 minutes.

3. Add peppers and garlic to pan with squash. Season with salt and pepper. Cook for 1-2 minutes. Add tomatoes and cook for an additional 1-2 minutes.

4. Add gnocchi to large pot of boiling water and cook for 3-4 minutes. Drain, reserving 1/3 cup of water. 

5. Add gnocchi, butter and 1/2 of the reserved water to pan with squash. Cook for 1-2 minutes or until butter is melted. Add additional reserved water if pan seems dry. Top with grated Parmesan before serving.

I used a blend of regular and basil gnocchi which made this dish beyond amazing. Any flavor will work so just go with what you find in the store. You could also substitute sweet potatoes or cubed pumpkin for the butternut squash in the recipe and it would be equally as good.

What is your favorite fall food? Do you love cooking with winter squash once the weather turns cooler?

Essential Items for This Recipe:

Large Skillet // Strainer // Cutting Board // Chef’s Knife

Print

Winter Squash Gnocchi

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Cuisine: Main Course

Servings: 6

Calories: 402 kcal

Ingredients

• 1 Tbsp oil
• 1 lb fresh gnocchi
• 2 cups butternut squash cubed
• 4 oz cherry tomatoes halved
• 2 cloves garlic roughly chopped
• 3 mini peppers seeded and sliced
• 2 Tbsp butter
• 3 Tbsp grated Parmesan
• Salt and Pepper

Instructions

1. 1. Bring a large pot of water to boil over high heat. 
2. 2. Meanwhile, heat oil in large pan over medium heat. Add squash and cook for 7-10 minutes.
3. 3. Add peppers and garlic to pan with squash. Season with salt and pepper. Cook for 1-2 minutes. Add tomatoes and cook for an additional 1-2 minutes.
4. 4. Add gnocchi to large pot of boiling water and cook for 3-4 minutes. Drain, reserving 1/3 cup of water. 
5. 5. Add gnocchi, butter and 1/2 of the reserved water to pan with squash. Cook for 1-2 minutes or until butter is melted. Add additional reserved water if pan seems dry. Top with grated Parmesan before serving.