Squash gnocchi

Prep: 40 mins Cook: 1 hr, 30 mins

More effort

Serves 4
This hearty vegetarian main course, or quick family supper, is healthy as well as delicious

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal580
  • fat39g
  • saturates21g
  • carbs40g
  • sugars17g
  • fibre6g
  • protein20g
  • salt1.15g
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  • 2 butternut squash, halved, deseeded and cut into wedges
  • 2 garlic cloves
  • sprig thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • freshly grated nutmeg
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • up to 4 tbsp plain flour
  • 140g Parmesan, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

For the sauce

  • 100g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • handful sage leaves



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 1 red chilli, deseeded and chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…


  1. Heat oven to 220C/fan 200C/gas 7. Tip the squash into a roasting tray. Toss with the garlic, thyme and olive oil, then season. Cover the dish with foil and roast for 40 mins until soft. Leave to cool slightly.

  2. When the squash is cool enough to handle, remove the flesh and use a spatula to force it through a fine sieve. Tip into a clean pan, then gently cook for 30-40 mins until reduced to a dense mass that comes away from the sides of the pan. Leave to cool.

  3. Tip purée into a bowl, then season with the nutmeg, salt and pepper. Mix in the egg, flour and 100g of the parmesan. You should have a soft pliable dough so, if it’s too wet, add more flour until it’s the right consistency.

  4. Take a third of the dough and, on a floured surface, roll into a long strip about the thickness of your thumb. Cut the strip into little pillows about 3cm long, then press each one gently with the back of a fork. repeat with the remaining dough.

  5. Bring a large pan of water to the boil, then drop in the gnocchi in batches. Cook until they float, then give them a minute more before scooping out and putting them in a bowl of iced water. When they’re all cooked, drain well.

  6. To serve, heat a grill to high. Melt the butter in a large pan until sizzling, then throw in the chilli and sage – sizzle for a minute before throwing in the gnocchi and tossing through. tip into a heatproof dish, scatter with parmesan, flash under the grill until browned, then serve immediately.

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Comments (16)

jofranks's picture

In addition to the garlic and thyme I added some honey during the roasting process. I agree with other comments, this recipe is a overly convoluted. I used a potato ricer instead of a fine sieve, it was a lot easier and produced a similar texture to that when making potato gnocchi. I don't feel it is necessary to take the mixture as far as a purée to achieve soft pillows of gnocchi. Don't forget to season well.

NikkiJ7791's picture

Wish I had read these comments before trying this recipe. Ended up throwing it away. As someone says the timings in this recipe are way out and the 4tbsp of flour to get a dough are a joke. After I had used nearly a quarter of a bag of flour and it was still too wet to be a dough it went in the bin. Complete waste of time, effort and money!

dbarnettuk's picture

This recipe is terrible. Wasted a squash on these tasteless things. Needed so much more flour than 4 tbs. Don't even try this.

laonie's picture

I think part of the problem here is that the the recipe is too vague. Butternut pumpkin/squash can vary hugely in size, so simply saying to use 'two' doesn't make sense. Potato gnocchi usually takes up flour to around a 1/4 of the weight of the potato (my recipe is 900g of potato to 250g flour). Assuming that the purpose of the second cooking of the pumpkin is to bring the consistancy up to more or less that of mashed potato, 'up to' 4 tablespoons of flour seems like far too little to me. I'm not even going to try these.

emmadenham's picture

This was delicious. A real hit at my dinner last night with friends. Much, much more flour needed than is described.

ljl144's picture

Yes it is a bit fiddly, yes it takes time but it is so worth it! I love cooking - which is why I use this site, so the fact that it's not 'easy' is appealing. Lovely combination of flavours and perfect with a glass of Red! A*

hapagirl's picture

I made this dish exactly a year ago because it looked so delicious. I remember at the time it took me two days and it took me another year to try again. I am doing that now. And I am remembering why. This thing does NOT take 40 minutes prep and 1.5 hours cooking. It takes FOREVER. I had to put the sieved squash in the pan to reduce for at least an hour and a half just now. In the end I got so frustrated that I wacked up the heat for the last half an hour and just stood next to it and stirred so it wouldn't burn. Also need lots more flour than stated. It makes you wonder if they tried these recipes before they publish them. It is pretty good in the end but not sure if its worth the effort.

raincloud_'s picture

After reading some of these comments, I wish I'd persevered with the recipe. I, like schizofish, could not get the density that it described and I also ended up using far too much flour like hobbycook, probably because I couldn't get the density therefore too much moisture in the puree. Sooo.. by this time I thought I'd gone too far wrong and threw it all away!!!!! Boo Hoo!! Sounds like some other people's gnocchis turned out OK. I think I'll leave it a (looooong) while before I try it again though... very time consuming.

schizofish's picture

Only used 1 squash because I only wanted a small amount. Roasted ok, pureed ok, but could not get to a dense mass that 'comes away from the sides of the pan' and I tried for about 60 minutes. Eventually mixed in the flour (more than stated) and dropped spoonfuls into boiling water. They were nice, very filling, but will probably not make again as too time consuming.

k_harper04's picture

Great results-but very time consuming! Despite cutting into very small wedges it took me over an hour to roast the squash,10 mins to cool, 30 mins to puree,40 mins to cook,10 mins to cool,30mins to cook in batches then another 10 to grill-including prep and tidying about 2.5 hours in the kitchen! I agree with the flour comment, I added 100g more until I had a good dough.I followed all other instructions to the letter and was amazed to find perfect gnocchi! I've never made gnocchi before always assumed it would be too tricky so ate it at italian restaurants at every opppertunity. I thought the squash might make it too different from potato gnocchi to enjoy, but the texture was near identical.

cathmurphy's picture

I thought two squashes sounded like too much and used half a pumpkin (about one squash). I was wrong - not enough for 4.
You need to reduce the pumpkin/squash puree until it is really, really thick. Don't skimp on this bit.
I put the thyme direct into the mixture rather than at the roasting stage, because I find adding herbs to roasts smells great but that's about it.
At the boiling stage - I let them rise to the top then fished 'em out. 1 minute further cooking reduced them to soup.
Served with a garlicky tomato sauce topped with grated cheese.
Verdict - delicious if time consuming. Will definitely use again.

glorious's picture

I used 2 medium butternut squash and it worked well the consistency was good, did not bother weighing them to see what they weighed.

acapoferri's picture

Can you specify the amount of butternut squash in Kg or pounds? I've no idea how much of it to use. Thanks!

hobbychef's picture

It says up to 4 TBSP of flour but I ended up using about 5 times the amount to get it to the right consistency. Obviously I didn't use the correct amount, because they ended up being extremely doughy tasting.

lostloopy's picture

Blitzing in a recipe means putting it into a blender and whizzing it untul smooth

pia1482's picture

What exactly does "blitzing" mean as far as cooking is concerned?

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