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Butternut Squash Gnocchi
(Published: )
Prep Time Cooking Time Servings
4 people
  • 1 lb butternut squash
  • 1 egg
  • 150 g fresh grated parmesan cheese
  • 2 tbsp olive oil
  • 1/2 tsp dried sage
  • 2/3 cup whole wheat flour
  • 1/4 cup butter

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Deseed squash, scoop out flesh, dice and cook in salted water until soft. Drain for 5 minutes.

Puree, seasin with salt and pepper. Add egg, flour and 1/3 of cheese and stir until it forms a solid ball. Add more flour if necessary.

Make a long 1/4 inch diameter roll out of mixtureCut roll into 3/4 inch thick pieces, press gently with the back of a fork.

Bring a large sauce pan of water to a boil. Add oil and gnocchi. Boil for 8 minutes.

Toss with butter, sage and remaining cheese.

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