Butternut squash gnocchi

Butternut squash gnocchi is a lot easier to make than you think and great comfort food for the cold winter months
By Francesco Mazzei
Butternut squash gnocchi
  • Rating:
  • Serves: 4
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: medium


  • 100 g mashed potato
  • 100 g mashed butternut squash
  • 1 egg yolk
  • 1 pinch of nutmeg, grated
  • 100 g grana padano cheese, or vegetarian Italian hard cheese, grated
  • 100 g flour
  • 4 sage leaves
  • 1 tsp shallots, finely sliced
  • 50 g butter

Tips and Suggestions

To make 100g mashed potato, you will need 2 large potatoes. To make 100g mashed squash, you will need 1 small butternut squash.

To make the mash, cut the vegetables into 2.5cm chunks and cook in boiling salted water until soft. Drain and return to the pan with a little milk and a knob of butter then mash until smooth.


1. Place the mashed potato and squash in a large bowl and make a well in the centre. Add the egg, nutmeg, ¾ of the grated grana padano cheese, flour and a pinch of salt.

2. Mix by hand to form dough and knead for a few minutes. Cut the dough into smaller pieces and roll each piece into a cylinder. Cut each cylinder into 2½cm pieces.

3. Bring a pan of salted water to the boil. Add the gnocchi and when they rise to the top, remove from the saucepan with a slotted spoon and refresh in iced water. Drain, drizzle with olive oil and keep warm.

4. Deep fry the sage leaves in a deep fryer or in a pan with very hot oil.

5. In a a separate pan, sweat the shallots and butter in a pan and then add the gnocchi and sauté.

6. To serve, sprinkle the remaining grana padano on top with a crispy fried sage leaf.

Recipe from the Consortium for the Protection of Grana Padano Cheese.

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