Butternut squash is a fall/winter staple in our home. It pairs nicely with about any meat, chicken or fish dish. One year our vegetable garden went a little crazy and we had an overabundance of butternut squash (much like our summer of zucchini overload), so you will find many butternut squash recipes on this website. A few links: Honey I Ate The Butternut Squash, Spiced Apple and Butternut Squash Soup, and Butternut Squash Bread.
And then I saw this recipe from The Culinary Institute of America in USA Weekend. Since I love ricotta and gnocchi, this recipe was a “given” for me to try. The combination of these ingredients will just melt in your mouth.
You can use store-bought or make your own ricotta gnocchi. This recipe from the Culinary Institute of America includes making the ricotta gnocchi from scratch.
1 1/4 c ricotta 3/4 c +1 Tablespoon all purpose flour, sifted 1 egg To prepare gnocchi, place ricotta, flour, egg, 3 Tablespoons olive oil and 3/4 teaspoon salt in the bowl of a food processor. process until the ingredients form a smooth dough, about 30 seconds. Transfer dough to a bowl.
Bring a large pot of salted water to a boil over high heat. Using two teaspoons, shape the dough into gnocchi dumplings.
My version of ricotta gnocchi can be found at Ricotta Gnocchi.
Once you’ve made or purchased the ricotta gnocchi, along with the other ingredients, you are ready!
Save RecipeIngredients
- • 2 tablespoons olive oil
- • 4 cups peeled and diced butternut squash
- • 1 ½ teaspoons butter
- • 1 cup chicken stock, hot
- • 1 tablespoon sage leaves, thinly sliced
- • ¼ teaspoon kosher salt
- • ¼ teaspoon freshly ground pepper
- • 1 ½ cups grated Parmesan cheese
- • 1 ½ teaspoons finely chopped parsley
- • ¼ cup toasted pumpkin seeds
Instructions
- Gnocchi – Make your own or purchase in the store. Remember this is gnocchi made with ricotta instead of potatoes. Since I make my own, I don't pay attention to what version of gnocchi you can purchase at the market. If you make this recipe with potato gnocchi, let me know. I've love to hear how it tastes.
- Place 2 tablespoons olive oil in a small roasting pan and add squash. Roast in a 400° oven until the squash softens (about 20 minutes). Remove from pan and set aside.
- Bring a large pot of salted water to a boil over high heat. Drop prepared gnocchi into boiling water a few at a time. When they float to the surface allow to cook for another 2 to 3 minutes. Use a slotted spoon to transfer gnocchi to a bowl.
- Add the butter to a sauté pan over medium heat. Add the roasted squash, gnocchi and chicken stock. Cook until heated through (1-2 minutes) add sage just before removing from heat. Season with salt and pepper. Garnish with Parmesan, parsley and pumpkin seeds.
Nutrition
Pictures from creating the optional version with tortellini.
I love the little cutting tool I was gifted at the tortellini class in Bologna. It makes those fancy edges to tortellini or ravioli. 
Fried sage is so easy to make. It is delicate and can burn so just saute it for just a few seconds. It will melt in your mouth.
And another option with this recipe that I made some time ago is adding sausage to the tortellini and butternut squash mixture. Tortellini, butternut squash, and sausage.