these butternut squash gnocchi are only 5 ingredients to make! they are served with a vegan butter sage sauce and they are absolutely incredible.
the inspiration
When I was younger I remember the first time I had sweet potato gnocchi. I loved the flavors, the sweetness of it coupled with a savory sauce. While, I have made sweet potato gnocchi many times I wanted to do a butternut squash gnocchi.
Because we are using a butternut squash puree this recipe comes together much faster than a sweet potato gnocchi. It tastes so delicious and it has the same flavor profile of the sweet potato gnocchi.
It pairs so well with a vegan butter sage sauce. The perfect fall dinner and even better for those cozy Sundays.
the ingredients
- All Purpose Flour: this helps to make our gnocchi into dumplings rather than just mashed potatoes. My preferred brand for flour is King Arthur’s (paid link). I haven’t tested this recipe with gluten free flour but I think a 1:1 gluten free all purpose (paid link) flour should work fine!
- Butternut Squash Puree: using need butternut squash puree makes these gnocchi so much easier to make. You can either buy it in the store or you can make it homemade, it is so easy to do!
- Salt: just to give the gnocchi a bit of flavor.
- Ground Cinnamon: this will enhance the flavor of the butternut squash and add a seasonal flair.
- Organic Brown Sugar: this will enhance the sweetness of the butternut squash. Just a little bit only 2 tablespoons.
- Sage: the sage is used in our sauce and it is absolutely delicious. It adds so much flavor.
- Vegan Butter: you can use any vegan butter you like, it will be part of our sauce.
- Vegan Chicken Broth: the vegan chicken broth adds flavor and helps to stretch the sauce out without having to use a lot of vegan butter. It adds flavor as well. I like the one from Better than Bouillon (paid link).
how to make vegan butternut squash gnocchi
- In a large bowl combine the dry ingredients. Whisk to mix.
- Make a well and add in the butternut squash puree.
- Mix together to form a shaggy dough.
- Gently knead the dough for 1-2 minutes until it comes together to form a smooth ball.
- Cut into 5-6 pieces.
- Take a piece and roll it out into a long log shape.
- Cut the log into about 8-10 pieces depending on its size. About 1 inch pieces.
- I like to then roll them into little balls with my hand.
- This is optional, but you can roll the gnocchi down the back of a fork to give their quintessential shape. You can also use a gnocchi board if you have one.
- Repeat the process until all are made. While that is happening bring a medium-sized pot of water to a boil.
- In a large pan melt down the vegan butter over a medium heat. Tear the sage and let it cook in the butter for 1-2 minutes. Then, pour in the vegan chicken broth.
- Boil about 10-15 gnocchi for 3-4 minutes in salted water. They will float to the top. I find it best to use a slotted spoon for this.
- Then, transfer them directly into the sauce. Repeat the process until all the gnocchi are cooked.
- Let them cook in the sauce over a medium low heat for about 7-10 minutes until the sauce has thickened. Then, enjoy,
pro tip
Make the butternut squash puree in advance. It is so easy all you need is a food processor. You can check out my recipe here. This will make the process of making the gnocchi so mich faster.
gnocchi making advice
I have been making gnocchi for a long time so here is my advice. First, is just have fun. It doesn’t have to be stressful.
Anticipate a little longer than you think you need. Do not go into this hungry because it may take a little bit more time than you realize. While they do come together fairly fast, if it is your first time making them you may just need a little more time.
Do not get upset if they aren’t the most beautiful looking. They boil up into these chewy little dumplings that are delicious. It doesn’t matter what they look like. Also, I like when they all look a different. That is how you know they were homemade.
why you’ll love this recipe
If you have never had butternut squash gnocchi before you are truly in for a treat. They taste so delicious. They are soft and filled with the flavors of fall.
I think this recipe is actually not hard to make at all. Making gnocchi may seem a bit intimidating but it really isn’t. Do this on a day when you have some time so you can focus and have fun without feeling pressure. Let the the kitchen get dirty and then just enjoy your homemade pasta.
Also, as this recipe is vegan we do not need to deal with any raw egg. I also try to keep my homemade pasta recipes as simple as I can so there isn’t a lot of equipment needed to make these.
more pasta recipes
vegan butternut squash gnocchi faq
Is this recipe allergy friendly?
The gnocchi do use gluten. You can try making them gluten-free with a gluten free all purpose flour. Depending on your vegan butter it may use soy or nuts. However, it is nut and soy free as there is no ingredient for that.
How do I store leftovers?
In an airtight container in the fridge for up to 4 days.
How do I heat this dish up?
You can heat it up on the stove or in the microwave.
Can I put these with a different sauce?
Of course. You are always free to do whatever you want!
Can I freeze them?
Yes! If you want to make a batch and freeze them, I recommend to not cook them in the sauce. After you make them all, place them on a baking sheet lined with parchment paper. Pop in the freezer for 2-3 hours or until frozen. Then, you can transfer into a bag or container.
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Vegan Butternut Squash Gnocchi
Ingredients
- 2 cups all purpose flour plus more for dusting
- 2 tablespoons organic brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup butternut squash puree
- 2 tablespoons vegan butter
- 5-7 sage leaves ripped
- 1 cup vegan chicken broth
Instructions
- In a large bowl combine the 2 cups all purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon salt, and 2 tablespoons organic brown sugar . Whisk to mix.
- Make a well and add in ¾ cup butternut squash puree
- Mix together to form a shaggy dough.
- Gently knead the dough for 1-2 minutes until it comes together to form a smooth ball.
- Cut into 5-6 pieces.
- Take a piece and roll it out into a long log shape.
- Cut the log into about 8-10 pieces depending on its size. About 1 inch pieces. You can leave them just like this if you want. You do not have to do anything more to them, they can be cooked as little sqaures.
- I like to then roll them into little balls with my hand.
- This is optional, but you can roll the gnocchi down the back of a fork to give their quintessential shape. You can also use a gnocchi board if you have one.
- Repeat the process until all are made. While that is happening bring a medium-sized pot of salted water to a boil.
- In a large pan melt down 2 tablespoons vegan butter over a medium heat. Tear 5-7 sage leaves and let it cook in the butter for 1-2 minutes. Then, pour in the 1 cup vegan chicken broth. Do this before you start boiling the gnocchi.
- I find it best to use a slotted spoon for this. Boil about 10-15 gnocchi for 3-4 minutes in salted water. They will float to the top.
- Then, scoop and transfer them directly into the sauce. Repeat the process until all the gnocchi are cooked.
- Let them cook in the sauce over a medium low heat for about 7-10 minutes until the sauce has thickened. Then, enjoy.
Video
Notes
- As an Amazon Associate I earn from qualifying purchases. If you decide to purchase through a link I earn a small commission at no cost you. Thank you for helping to support blog.
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea. Please do not repost recipes without my permission.
- Sharing a direct link is always highly encouraged and appreciated. For any questions you may have please refer to the FAQ above the recipe card.
- I made the butternut squash puree ahead of time. You can also buy it canned in the store.
- I used 1 teaspoon of Better than Bouillon mixed with 1 cup of water for the vegan chicken broth.
Nutrition
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hey there!
Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
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