This creamy butternut squash gnocchi is the coziest bowl of comfort food.
It’s rich, velvety, and tastes like fall in every bite.
The sauce is super smooth and hugs each pillowy gnocchi just right.
Whether you’re cooking for yourself or for someone you love, this dish feels like a warm hug in a bowl.
Why I Love This Recipe
This one brings me back to fall dinners at home, when the air’s crisp and the leaves are just starting to turn. I had butternut squash soup growing up, but this dish levels it up with gnocchi—those soft little potato dumplings that soak up all the flavor. The best part? It’s easy to make and always impresses.
- Creamy without being heavy
- Ready in about 30 minutes
- Uses store-bought gnocchi to save time
- Comfort food without a ton of ingredients
Servings and Cook Time
Serves: 4
Total Time: 30 minutes
What You’ll Need
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1 ½ cups butternut squash, diced small
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried sage (or 4–5 fresh sage leaves)
- 1 cup vegetable broth
- ½ cup heavy cream
- ¼ cup grated parmesan cheese, plus more for topping
- 1 pound store-bought potato gnocchi
- Optional: red pepper flakes or extra sage for garnish
Ingredient
Pro Tips
- Cut the butternut squash small so it cooks fast and blends smooth
- Boil the gnocchi last so it stays soft and doesn’t stick together
- If your sauce gets too thick, just splash in a bit more broth
- A food processor or hand blender makes the sauce silky smooth
- Toast some sage leaves in butter for a fancy garnish
Tools Required
- Large nonstick skillet
- Saucepan for boiling gnocchi
- Wooden spoon
- Measuring cups and spoons
- Fine grater
- Blender or immersion blender
- Large slotted spoon or strainer
- Serving bowl or shallow dish
Substitutions and Variations
- Use coconut cream instead of heavy cream to make it dairy-free
- Try sweet potato instead of butternut squash for a twist
- Use chicken broth if you’re not vegetarian
- Add sautéed spinach or mushrooms for extra veggies
- Use gluten-free gnocchi if needed
Make Ahead Tips
- Make the sauce up to 2 days in advance and store in the fridge. Reheat gently before tossing with gnocchi.
- You can peel and dice the squash ahead of time and store it in an airtight container in the fridge for up to 3 days.
How to Make Creamy Butternut Squash Gnocchi
Step 1: Sauté Garlic and Squash
Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium heat. Add 2 minced garlic cloves and cook for 30 seconds until fragrant. Add 1 ½ cups diced butternut squash, ½ teaspoon salt, ¼ teaspoon black pepper, and ½ teaspoon dried sage. Cook for 8–10 minutes until the squash is soft and starting to brown.
Step 2: Add Broth and Simmer
Pour in 1 cup vegetable broth. Bring to a simmer and cook for 5 more minutes, until squash is fully soft and starting to break apart.
Step 3: Blend the Sauce
Carefully transfer the squash mixture to a blender or use an immersion blender directly in the skillet. Blend until smooth and creamy. Return to the skillet.
Step 4: Add Cream and Cheese
Stir in ½ cup heavy cream and ¼ cup grated parmesan cheese. Simmer on low for 2–3 minutes, stirring until the cheese melts and sauce thickens.
Step 5: Cook the Gnocchi
Bring a pot of salted water to boil. Add 1 lb potato gnocchi and cook until they float to the top, about 2–3 minutes. Drain immediately.
Step 6: Toss Gnocchi in Sauce
Add the drained gnocchi to the skillet with the sauce. Stir gently to coat every piece. Let simmer for 1 minute to warm through.
Step 7: Serve and Garnish
Spoon the creamy gnocchi into shallow bowls. Top with extra parmesan, a little cracked black pepper, and crispy sage or red pepper flakes if desired.
Leftovers and Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or cream to loosen the sauce. Not freezer-friendly — the cream sauce can separate.
Why This Recipe Works (Quick Science)
Butternut squash has natural starches that, when blended, create a thick, silky base. Adding cream gives richness, and parmesan adds umami and salt. Gnocchi, made with potato and flour, are tender and absorb flavor quickly, so every bite is coated in that creamy sauce.
Common Mistakes
- Squash too chunky: Dice it small so it softens and blends fast
- Overcooking gnocchi: Only cook until they float — overcooked gnocchi get mushy
- Not seasoning enough: Taste the sauce and adjust salt if needed
- Skipping the blend: Don’t skip this — it makes the sauce creamy and smooth
What to Serve With
- Toasted garlic bread
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts
- Glass of crisp white wine like Sauvignon Blanc
FAQ
Can I use frozen butternut squash?
Yes! Just thaw it first and drain any excess water.
Can I make this without a blender?
You can mash the squash with a fork or potato masher, but the sauce won’t be as smooth.
Is this gluten-free?
Only if you use gluten-free gnocchi. Regular gnocchi usually contains flour.
Can I use milk instead of cream?
You can, but the sauce won’t be as rich or thick. Whole milk works best if you do.