Butternut gnocchi: a delicious 5-step recipe

Butternut gnocchi is a comforting recipe that combines sweetness and originality. Ideal for autumn or winter meals, it transforms butternut squash into soft and flavorful little delights. Easy to prepare, this recipe is perfect for surprising your guests or treating your family. In addition to its delicious taste, butternut gnocchi offers many beneficial nutrients. In this article, we guide you step by step, from preparing the squash puree to perfectly cooking the gnocchi, for an irresistible result.

Ingredients for butternut gnocchi

Practical information

• Servings: 4 people
• Preparation time: 25 min
• Cooking time: 20 min
• Total time: 45 min

Ingredients for the dough

• 500g of cooked and pureed butternut squash flesh
• 200g of semi-wholemeal wheat flour
• 1 egg
• 1 pinch of salt
• 1 pinch of nutmeg (optional)

Ingredients for the coating

• 40g butter
• A few fresh basil leaves
• 30 g grated Parmesan cheese
• Salt and pepper to taste

Recommended equipment for butternut gnocchi

Basic utensils

• Saucepan for cooking butternut squash
• Skimmer for draining the gnocchi
• Mixing bowl for the dough
• Rolling pin or board for shaping gnocchi
• A fork or special gnocchi tool is used to form the ridges.
• Use an immersion blender or blender to obtain a smooth puree.
• Baking paper to prevent the gnocchi from sticking
• Grate for the Parmesan cheese or the final garnish

Steps for preparing butternut gnocchi

1. Preparing the butternut squash

1. Cut the butternut squash in half, remove the seeds and the skin.
2. Cut the meat into even cubes for uniform cooking.
3. Steam the cubes or cook them in a pan of boiling water for 15 to 20 minutes, until tender.
4. Drain and let cool for a few minutes.
5. Blend the cubes to obtain a smooth and homogeneous puree.

2. Preparing the gnocchi dough

1. Place the warm butternut puree in a large bowl.
2. Add the egg, a pinch of salt and the nutmeg.
3. Gradually incorporate the flour while mixing to form a soft dough.
4. Knead lightly on a floured surface to obtain a smooth texture.
5. Cover the dough with a cloth and let it rest for 10 minutes.

3. Shaping the gnocchi

1. Divide the dough into portions to make rolling easier.
2. Roll each portion into a sausage shape approximately 2 cm in diameter on a floured surface.
3. Cut the sausages into small pieces of about 2 cm.
4. Mark the gnocchi with a fork or use a gnocchi board to create ridges.
5. Place the gnocchi on a floured baking sheet or one lined with baking paper.

4. Cooking the gnocchi

1. Bring a large pot of salted water to a boil.
2. Drop the gnocchi in small batches to prevent them from sticking together.
3. As soon as the gnocchi rise to the surface, let them cook for another 1 to 2 minutes.
4. Drain with a slotted spoon and set aside in a lightly buttered dish to prevent sticking.

5. Coating preparation and service

1. Melt the butter in a pan.
2. Add the gnocchi and basil leaves, and sauté for 2 to 3 minutes to coat them in butter and flavor them.
3. Season with salt and pepper to taste.
4. Arrange attractively on plates and optionally add a few fresh basil leaves.
5. Sprinkle with grated parmesan and serve hot.

Tips for making perfect butternut gnocchi

Choose the right squash and control the humidity

Choose a butternut Choose firm, sweet, and medium-sized gnocchi, as overly watery or fibrous gnocchi will complicate preparation. To obtain a smooth mash, ensure the gnocchi is thoroughly cooked and slightly dry before mashing. Avoid excess water: overly wet mash will result in a sticky dough that may fall apart during cooking. You can also sift the mash if it still contains small pieces to obtain lighter, more tender gnocchi.

Work the dough carefully

Gradually incorporate the flour, without aiming for a very firm dough, so that your gnocchi remain soft after cooking. Work the dough quickly, without overworking it to avoid developing the gluten and making the texture heavy. A dough that is too firm will result in heavy, dry gnocchi, while a dough that is too wet risks falling apart in boiling water.

Shape the dough

Making grooves in the dough helps the sauce hold better. To simplify shaping, lightly flour your hands and work surface if the dough is sticky, and make sure the pieces of dough are a uniform size so they cook evenly.

Serving Tips

To elevate your butternut gnocchi, pay attention to the presentation on the plate. Arrange them in small, harmonious mounds and lightly coat them with sauce to keep them shiny and appetizing. You can add toasted walnut pieces for a touch of crunch. You can also replace the butter and Parmesan with... pesto.

Butternut gnocchi variations

Spinach gnocchi

For this variation, use 400g of butternut puree and add 100g ofspinach Freshly cooked and finely chopped, they add an attractive green color and a slight bitterness that contrasts with the natural sweetness of the squash. Drain them well after cooking to prevent the dough from becoming too wet.

Goat cheese gnocchi

For a creamier and slightly tangy taste, mix 80g of fresh goat cheese with 500g of butternut pureeThis variation yields richer, more flavorful gnocchi, perfect as a side dish or a gourmet main course. You can also crumble some goat cheese over the gnocchi after cooking to enhance the cheese flavor.

Sweet potato gnocchi

Combine 300g of butternut puree with 200g of mashed sweet potato Adjust the flour to 220g. The sweet potato adds a sweeter flavor and a very soft texture, resulting in gnocchi that melt in your mouth. You may need to adjust the dough consistency to obtain gnocchi that are easy to shape.

Walnut gnocchi

Once the gnocchi are cooked and drained, sprinkle them with 40g of nuts kernels Finely crushed and lightly dry-toasted in a pan to bring out their aroma. This method adds a pleasant crunch and a toasted nutty flavor to every bite, without weighing down the dough.

Benefits of butternut gnocchi

Rich in beta-carotene

Butternut squash is an excellent source of beta-carotene, a precursor to vitamin A. It plays an important role in skin and eye health, while also participating in the regulation of certain essential physiological processes, such as the proper functioning of the immune system, cell growth and regeneration, and the maintenance of normal vision.

Good sources of fiber

Gnocchi made with butternut squash puree and semi-wholemeal flour provide dietary fiber, which improves intestinal transit and helps maintain good digestive balance. The fiber also lowers the dish's glycemic index.

Complex carbohydrate intake

The semi-wholemeal flour used for the dough provides complex carbohydrates, which release their energy gradually. This provides sustained energy, suitable for a satisfying meal.

Proteins, lipids and minerals

The egg in the dough provides complete proteins, while the Parmesan cheese supplies calcium and other minerals important for healthy bones and teeth. Both also contain fats, which are energy-dense and, along with the protein, contribute to a feeling of fullness. Serving butternut gnocchi with meat or fish complements these nutrients.

Benefits of basil

Basil is an aromatic herb that brings much more than its delicate flavor to dishes. It contains antioxidant compounds, such as flavonoids and polyphenols, which help protect cells against oxidative stress. Its essential oils possess anti-inflammatory and antibacterial properties, which can support the immune system and promote digestion.

Summary of the butternut gnocchi recipe

Ingredients

• 500g of cooked and pureed butternut squash flesh
• 200g of semi-wholemeal wheat flour
• 1 egg
• 1 pinch of salt
• 1 pinch of nutmeg (optional)
• 40g butter
• A few fresh basil leaves
• 30 g grated Parmesan cheese
• Salt and pepper to taste

Preparation steps

1. Cut the butternut squash, steam or boil it, and then blend it into a puree.
2. Mix the puree with the egg, salt, nutmeg and flour to obtain a soft dough.
3. Roll the dough into logs, cut into pieces and mark with a fork or a gnocchi board.
4. Plunge the gnocchi into boiling salted water until they rise to the surface, then drain.
5. Fry the gnocchi in butter with the basil, season with salt and pepper.
6. Pour into plates, add the parmesan and serve hot.

Conclusion

Butternut gnocchi are a simple, flavorful, and comforting recipe that the whole family will love. Easy to prepare, they transform the natural sweetness of butternut squash into a delicious and original dish. In addition to their delightful taste, these gnocchi provide many beneficial nutrients, such as minerals, fiber, and complex carbohydrates. Whether you choose to serve them with spinach, walnuts, or simply butter and basil, the result will always be soft and fragrant. Feel free to experiment with herbs and seasonings to personalize your gnocchi and make them unique.

FAQ

How to make homemade butternut gnocchi?

To make homemade butternut gnocchi, start by cooking and puréeing the squash. Mix it with flour and an egg to form a soft dough. Shape the gnocchi, cook them in boiling water, and serve with your choice of sauce.

What type of flour should I use for butternut gnocchi?

It is recommended to use semi-wholemeal or white wheat flour depending on your preferred texture. Semi-wholemeal flour provides a more rustic flavor and fiber, while white flour produces lighter, more melt-in-your-mouth gnocchi, but they are less nutritious. It is important to adjust the amount of flour according to the moisture content of the mashed potatoes so that the dough remains pliable and easy to shape.

Can butternut gnocchi be frozen?

Yes, it's possible to freeze gnocchi before or after cooking. Arrange them on a floured baking sheet to prevent sticking and freeze them in a single layer, then transfer them to an airtight bag. To cook, simply drop them directly from frozen into boiling water.

What sauce goes well with butternut gnocchi?

Butternut gnocchi pair well with butter and basil, a creamy sauce, or a light pesto. You can also serve them with homemade tomato sauce for a more tangy version. Toppings like Parmesan cheese or toasted walnuts add crunch and flavor.

How can I prevent gnocchi from sticking together?

To prevent sticking, lightly flour your work surface and hands while shaping. Cook them in small batches in a large pot of boiling water. After cooking, you can gently toss them with a little butter or olive oil to keep them separate.