This weekend I ate unethical amounts of homemade Butternut Squash Gnocchi with Garlic Butter & Sage Sauce. YES! Plump, sweet, butternut squash gnocchi are cooked then tossed with melted butter flavored with sizzling garlic and fresh sage, then inhaled. Over, and over, and over.

I picked up a couple beautiful, organic butternut squash at Whole Foods on Saturday, knowing exactly what they’d be used for: a big ol’ batch of both Butternut Squash Ravioli and this homemade gnocchi to stash in the freezer. Not only are these two meals absolutely mouthwatering, but they’re total lifesavers on busy weeknights. Just pull out of the freezer, and cook. No thawing required.

Aside from filling up the freezer, a couple people asked me to profile a few fall and winter squash varieties this season, and I couldn’t think of a squash better than a butternut to start a newbie out with. Butternut squash are easy to find, work with, and roast like a dream. The flesh gets super sweet and becomes velvety-smooth when mashed or processed, which makes it perfect for using in dishes like gnocchi.

Look for butternut squash that are heavy for their size, oblong and elongated (rather than short and fat,) and have smooth, tan skin.

Aside from the squash part, I know gnocchi can also be intimidating. It’s true that the process of making gnocchi takes a little while, but you can stretch it out over a few days, and the actual act of forming the gnocchi is not difficult. Homemade gnocchi are great for people on a budget – just squash, flour, egg, and salt – and they’re also great for people who cook for one or two. Make a big batch of gnocchi and freeze, then pull out whatever you need, whenever you need it, and cook the same was as you would fresh.

If I haven’t scared you off yet (sheesh!) homemade butternut squash gnocchi with garlic butter & sage sauce is worth ANY amount of elbow grease because it is indescribably delicious, and tastier than any white or sweet potato version I’ve ever had, due to the super sweet flesh of the butternut. You will LOVE these babies!

Start by roasting a gawgeous butternut squash. In addition to the taste, I also love BNS (and most other squash varieties, for that matter,) because they are so ridiculously inexpensive. This 3lb-er here made a gazillion gnocchi, and only cost $1.60!

Wash and dry the butternut squash then pierce the “bulbous” end a few times with a sharp knife. Microwave the squash on a plate for 3 minutes, flipping halfway through, to soften it up a bit and make it easier to slice the top and bottom off, then cut it in half lengthwise.

Scoop the seeds out with a spoon then place the squash halves cut side up on a baking sheet. Brush with extra virgin olive oil, season liberally with salt & pepper, then roast at 400 degree for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance. You won’t believe how yummy and caramelized these babies get in that super-hot oven. SO YUM.

When the squash is cool enough to handle, peel the skin off then place the flesh into a food processor and process until very smooth. That’s another thing I love about roasting butternut squash – it gets sooooo silky and luscious. I almost can’t handle it.

Now, the butternut squash puree will be pretty liquidy so, to make sure we don’t have to add a ton of flour to the gnocchi (which would result in a tough gnocchi,) pour the puree into a large saucepan over medium heat and cook out some of the moisture for about 10 minutes. You don’t have to babysit this – just give it a stir every so often, until the puree isn’t so moist. I learned this trick on an episode of America’s Test Kitchen last year. (Heart that nerdy show!) :)

Once the moisture in the puree has cooked out, spread it onto a large plate and let it chill in the refrigerator.

The puree doesn’t have to be perfectly cold, but the gnocchi will be really tough to roll out if the dough is warm.

When the puree is cold, measure out 2 cups puree (should be just about all of it) place it in a large bowl, and then stir in 1/2 teaspoon salt and 1 whisked egg.

Next stir in 2-1/4 cups flour, 1 cup at a time, until the dough pulls away from the side of the bowl. (You may need more or less flour depending on how moist your squash is.)

Turn the dough out onto a heavily floured surface then knead a few times to bring everything together. It’s ok if the dough is still a little sticky at this point.

Cut a hunk of the dough off then roll into a rope and cut into 1″ pieces.

Typically, in the case of potato gnocchi, you would then roll the pieces over the back of a fork or gnocchi paddle to create the signature grooves on top and sauce-trapping pocket in back, but, I don’t know…I kind of like leaving my non-potato gnocchi a little rustic, shall we say. (Read: I was feeling lazy.)

Continue rolling and cutting the rest of the dough, placing the gnocchi on a foil or waxed paper-lined baking sheet. Now you can either freeze the gnocchi on the baking sheet until frozen solid, then pop them into a freezer bag to cook later, OR you can cook the gnocchi fresh!

NOTE: cook frozen gnocchi the same as fresh – ie do not thaw first.

To cook the gnocchi (again, either fresh or frozen) bring a big pot of water to a boil, then lightly salt. Add the gnocchi about 1 cup at a time, then turn the heat down so you have a gentle boil. When the gnocchi float to the top about 2-3 minutes later – they’re done!

Transfer the gnocchi to a skillet of minced garlic and fresh sage that have been sauteed in a little butter. I KNOW.

Toss the gnocchi to coat in the garlic butter & sage sauce, then plate up and get down wit yo’ bad, gnocchi-eating self.

Butternut Squash Gnocchi with Garlic Butter & Sage Sauce

Butternut Squash Gnocchi with Garlic Butter & Sage Sauce is comforting fall meal that freezes perfectly!
4.75 from 4 votes
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Course Main Course
Cuisine American
Servings 2
Calories 1014 kcal


For the gnocchi:

  • 3 lbs butternut squash
  • 1 Tablespoon extra virgin olive oil
  • salt and pepper
  • 1/2 teaspoon salt
  • 1 egg whisked
  • 2 1/4 cups all-purpose flour plus more for rolling

For the Garlic Butter & Sage Sauce (for two, 1-cup servings):

  • 2 Tablespoons butter
  • 1 garlic clove pressed or minced
  • 8 leaves fresh sage chopped
  • salt and pepper


  • Preheat oven to 400 degrees. Pierce bulb end of butternut squash with a sharp knife several times then microwave for 3 minutes, flipping halfway through. Slice top and bottom off squash, then cut in half lengthwise and remove seeds with a spoon. Place squash halves cut side up on a foil-lined baking sheet then brush with extra virgin olive oil and season liberally with salt and pepper. Roast for 50-60 minutes, or until a knife inserted into the thickest part of the squash meets no resistance.
  • When squash is cool enough to handle, scoop from peel and place in a food processor. Process until very smooth (or mash by hand) then place puree in a large saucepan over medium heat and cook until it is no longer extremely moist, about 10 minutes, stirring occasionally. Spread squash puree on a plate then refrigerate until cool (doesn't have to be cold - but will be more difficult to roll out.)
  • Measure out 2 cups cold squash then place in a large bowl and stir in whisked egg and salt. Add flour, 1 cup at a time, and stir until the dough pulls away from the side of the bowl. Turn out onto a heavily floured surface and knead until dough comes together. (Dough might be sticky, just keep flouring hands lightly.
  • Remove large hunks of the dough then roll into a rope and cut into 1″ sections to form the gnocchi. Place onto a wax paper or foil-lined baking sheet and freeze until solid then transfer to a freezer bag, or cook gnocchi immediately. Cook frozen gnocchi the same as fresh (do not thaw.)

To cook gnocchi:

  • Bring a large pot of water to a boil then salt lightly. Melt butter in a large skillet over medium heat, then add garlic and sage. Cook until garlic is just starting to turn golden brown.
  • Add 1 cup gnocchi at a time and to the salted, boiling water, then cook at a gentle boil until gnocchi float to the top, about 2 minutes. Transfer using a slotted spoon or spider to the garlic butter & sage sauce. Cook remaining gnocchi then add to the skillet. Season with salt & pepper then toss to coat, and plate.


Calories: 1014kcalCarbohydrates: 188gProtein: 24gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.5gCholesterol: 112mgSodium: 733mgPotassium: 2586mgFiber: 17gSugar: 15gVitamin A: 72794IUVitamin C: 143mgCalcium: 368mgIron: 12mg
Keyword vegetarian
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Tender, salty, sweet, and decadent, you will adore having a big ol’ bag of these hanging out in your freezer, ready to be cooked in the time it takes to boil water. :) Obsessed!