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As the leaves begin to change and the air turns crisp, there's nothing quite like the comfort of a warm, hearty meal to embrace the essence of fall. Creamy butternut squash gnocchi is the perfect dish for this time of year, combining the rich, sweet flavor of roasted butternut squash with tender, pillowy gnocchi enveloped in a luscious creamy sauce. This dish not only warms the soul but also brings a touch of seasonal joy to your dining table, making it an ideal recipe for sharing with family and friends.

Creamy Butternut Squash Gnocchi

Embrace the flavors of fall with this creamy butternut squash gnocchi, a delightful and comforting dish perfect for sharing with loved ones. Made from tender, homemade gnocchi and enveloped in a rich, creamy sauce infused with fresh sage and Parmesan, each bite is a celebration of autumn’s bounty. Learn how to prepare the butternut squash, craft the gnocchi, and create a luscious sauce that brings it all together for a heartwarming meal that warms both the stomach and soul.
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Ingredients
  

For the Gnocchi:

2 cups butternut squash puree (about 1 medium butternut squash)

1 large egg

2 cups all-purpose flour (plus more for dusting)

1 tsp salt

¼ tsp nutmeg

¼ tsp black pepper

For the Creamy Sauce:

2 tbsp unsalted butter

2 cloves garlic, minced

1 cup heavy cream

½ cup grated Parmesan cheese

Salt and pepper to taste

½ cup fresh sage leaves, chopped or whole for garnish

Optional: Red pepper flakes for heat

Instructions
 

Prepare the Butternut Squash:

    - Preheat your oven to 400°F (200°C). Cut the butternut squash in half, scoop out the seeds, and place it cut side down on a baking sheet lined with parchment paper. Roast for about 45 minutes, or until tender. After cooling slightly, scoop out the flesh and blend until smooth to make the puree.

      Make the Gnocchi Dough:

        - In a large mixing bowl, combine the butternut squash puree, egg, salt, nutmeg, and black pepper. Gradually add the flour, ½ cup at a time, mixing with a fork or your hands until a dough forms. It should be soft but not sticky. If it feels too wet, add more flour as necessary.

          Form the Gnocchi:

            - Lightly flour your countertop and split the dough into four portions. Roll each portion into a long rope about ¾ inch thick. Cut the rope into 1-inch pieces. Gently press each piece with the back of a fork to create ridges (this helps sauce adhere). Dust gnocchi with flour to prevent sticking.

              Cook the Gnocchi:

                - Bring a large pot of salted water to a boil. Add gnocchi in small batches, cooking until they float to the top (about 2-3 minutes). Using a slotted spoon, transfer to a plate. Don’t worry if they stick together; they will separate once sauced.

                  Make the Creamy Sauce:

                    - In a large skillet over medium heat, melt the butter. Once it starts foaming, add minced garlic and cook for 1-2 minutes until fragrant but not browned. Pour in the heavy cream, stirring constantly. Add Parmesan cheese, stirring until melted and the sauce thickens slightly. Season with salt, pepper, and red pepper flakes if desired.

                      Combine Gnocchi and Sauce:

                        - Add the cooked gnocchi to the skillet, gently tossing to coat all the pieces with the creamy sauce. Cook for an additional minute to heat through. Stir in chopped sage and allow to sit for about a minute.

                          Serve:

                            - Plate the creamy butternut squash gnocchi and garnish with more Parmesan and fresh sage leaves. Enjoy your comforting, fall-inspired dish!

                              Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4 servings