Recipes ofStephanie Searor, MS RD LDN RYT-200

Registered Dietitian Nutritionist

Dietitian passionate about helping people fall back in love with their bodies and their relationship with food


Butternut Squash Gnocchi with Roasted Vegetables

Thursday, May 02, 2019
Total time
2 hours
Preparation time
1 hour

Pillowy gnocchi bathed in a white wine reduction, paired with roasted summer vegetables. Feel free to adjust the vegetables according to your preferences and what's in season!

or1 medium butternut squash (2-3 pounds)
or1 large russet potato, peeled
or1 cup finely grated parmesan cheese
or2 large eggs
or2 cups all-purpose flour (may need more depending on dough)
or1 teaspoon Kosher salt
or1 teaspoon ground nutmeg
or1 teaspoon ground sage
or1/2 stick salted butter
or1/2 cup dry white wine
or1/2 cup milk (not fat free)
or3 large carrots, peeled and cut into sticks
or2 medium zucchini, chopped
or2 red onions, roughly chopped
or1 head cauliflower, cleaned and broken into large florets
or6 cloves garlic, peeled and roughly chopped
or1 teaspoon Kosher salt
or1 teaspoon freshly ground black pepper
or1 teaspoon crushed red pepper flakes
or1/2 cup extra-virgin olive oil + additional 2 tablespoons for roasting squash
Preheat the oven to 400 degrees F. Cut the butternut squash in half, and scoop out the seeds (discard or plant!). Place the two halves, cut side facing up, on a baking sheet. Drizzle with 2 tablespoons olive oil. Roast for 1 hour, or until the flesh is very soft.
While the squash is baking, boil the potato until very soft, about 25-30 minutes. Drain the potato, and pass through a ricer (or mash until very smooth).
In a large bowl, combine the meat from one half of the squash (use the other half for something else), the potato, the eggs, parmesan cheese, salt, nutmeg, and sage, and mix until very smooth. Add the flour, and stir to combine. Let the dough rest for about 30 minutes under a clean cloth.
While the gnocchi dough is resting, prep the vegetables; preheat the oven to 400 degrees F.
Toss the carrots, onions, zucchini, cauliflower, and garlic with 1/2 cup olive oil, 1 tsp each salt/pepper/crushed red pepper, and spread evenly on a large baking sheet.
Roast the vegetables for at least 30 minutes, or until they begin to brown.
While the vegetables are baking, prepare the gnocchi. Turn out the dough on a floured surface, and knead lightly until dough is soft and smooth, adding flour one tablespoon at a time if the dough is sticky.
Divide the dough into four pieces. Working with one piece at a time, roll each piece into a rope, about 1/2 inch thick. Cut the dough into pieces, about 1 inch long (the gnocchi will puff as they cook). Roll the pieces along the tines of a fork to make ridges on one side.
Bring a large stockpot of salted water to a boil on the stovetop. When the water is boiling, gently add the gnocchi. The gnocchi will start to float, but continue to cook for about 10-15 minutes, or until soft and pillowy.
When the gnocchi are nearly finished cooking, take the pot off the heat and move it to the back of the stove, keeping the gnocchi in the pasta water to prevent sticking.
On the same burner, in a large saute pan, melt the 4 tablespoons of butter. When the butter is melted, add the white wine and milk, and bring to a simmer. Once the sauce is simmering, drain the gnocchi and add to the pan. Gently toss the gnocchi and cook for 2 minutes, or until sauce is thickened.
Remove the vegetables from the oven, and divide the vegetables among 6 plates. Top with gnocchi and sauce.
Nutritional information
Per 100 gPer portion (375 g)% DRI
Energy165 kcal617 kcal31 %
Fat9 g33 g51 %
Fatty acids, total saturated3 g11 g54 %
Cholesterol26 mg98 mg33 %
Sodium319 mg1197 mg50 %
Carbohydrate17 g63 g21 %
Sugars2 g7 gremove
Fiber2 g6 g23 %
Protein4 g16 gremove