Handmade Butternut Squash Gnocchi

Handmade Butternut Squash Gnocchii

Handmade Butternut Squash Gnocchi

Handmade Butternut Squash Gnocchi was an idea built upon our original Handmade Potato Gnocchi.  Oven roasted butternut squash is added into the potatoes, for both colour and flavour, in this recipe.

This gnocchi is not only a feast for the eyes, it taste delicious too! Stock your pantry with Peetz S.M.A.R.T Blend!

Handmade Butternut Squash Gnocchi

Handmade Butternut Squash Gnocchi

Servings 4


  • 4 Russet potatoes, skinon medium, skin on
  • 1 ½ cup Peetz S.M.A.R.T Blend plus more for the counter top
  • 1 teaspoon 1 teaspoon salt
  • 1/8 teaspoon nutmeg freshly grated
  • 1 butternut squash large
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 3 eggs large, Omega-3


  • Preheat the oven to 350 F.
  • Add the potatoes to a pot filled with cold water.
  • Bring to a boil and then simmer for 25 to 30 minutes.
  • To see when potatoes are cooked, test with a skewer or fork. It should be tender
  • . Drain potatoes and leave to cool.
  • Meanwhile, cut the squash in half and remove the seeds.
  • Place the squash in a roasting pan.
  • Drizzle with olive oil. Season with salt and pepper.
  • Roast the squash in the oven for 30-40 minutes, until tender.
  • Remove the squash from the oven and allow to cool.
  • Next, scoop the squash out of the skin and place in a blender.
  • Sprinkle with fresh nutmeg. Pulse until pureed. Set aside.
  • Peel the potatoes. Throw away the skins.
  • Place potatoes in a large bowl and mash well.
  • Press through a potato ricer to remove lumps.
  • Add the squash puree into the potatoes ¼ cup add a time to add colour.
  • In another large bowl, whisk together the eggs and the salt.
  • Sprinkle in Peetz S.M.A.R.T Blend.
  • Add potato and squash mixture.Mix until a dough forms.
  • Divide the dough into three equal rounds.
  • Roll each round into a series of ropes about 1 inch wide.
  • Cut each rope into 1-inch pieces to make gnocchi.
  • Dust a fork with a bit of Peetz S.M.A.R.T Blend.
  • Press fork gently on each side on the gnocchi to mark.
  • Bring a large pot of water to a boil.
  • Add the gnocchi and cook 3-4 minutes.
  • Strain before serving with your favourite sauce.
Tried this recipe?Let us know how it was!

Cooking Tips and Tricks for Handmade Butternut Squash Gnocchi

Why does this recipe ask specifically for Omega-3 eggs?

Omega-3 eggs have a rich orange yolk. This helps to incorporate more of the colour we are looking for in the butternut squash  gnocchi.

Why do so many gnocchi recipes call for Russet potatoes?

A Russet potato is light and fluffy inside. It doesn’t hold as much water as other varieties of potatoes. Therefore, this makes  the Russet potato perfect for gnocchi dough.

How do I fix gnocchi, if the dough is too soft?

Simple! Just sprinkle in a little more Peetz S.M.A.R.T Blend, until you achieve the texture you want.

Which kind of wine can I serve with this for dinner?

We like the idea of a nice Pinot Noir!

Can I freeze this gnocchi?

Yes, you can. Once the gnocchi dough is made and shaped, place it in one layer on a baking sheet.  Next, freeze it the freezer. Then, once solid, place the gnocchi in Ziplock freezer bags. The gnocchi remains frozen, without being lumped and frozen together, by using this method.

Order our Peetz S.M.A.R.T Blend to make this recipe.

Handmade Butternut Squash Gnocchi

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