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    Home » Recipes » Dinner

    Published: Mar 21, 2021 · Modified: Jun 23, 2022 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · Leave a Comment

    Gnocchi with butternut squash sauce

    This gnocchi with butternut squash sauce is a really simple, but very delicious comfort food dinner that comes together in around half an hour. Made without tomatoes, butter or cheese, it is suitable for a vegan diet as well as being a low histamine recipe.

    gnocchi with butternut squash sauce in a light brown bowl on a striped cloth.

    If you love healthy comfort food as much as I do, but are looking for recipes without tomatoes, then you may like to see my brown butter zucchini pasta and baked ricotta and butternut squash pasta.

    This butternut squash gnocchi recipe has a creamy sauce, with a hint of pungent sage for that delicious 'herby' flavour. It's quick and easy, and the best comfort food for when you fancy a change from pasta!

    Jump to:
    • Why you'll love this recipe
    • Ingredients
    • Gnocchi options
    • Step by step instructions
    • Recipe tips and notes
    • Equipment needed
    • More comfort food dinner recipes to enjoy
    • Recipe

    Why you'll love this recipe

    • Cosy comfort food - gnocchi are little balls of comfort goodness! A nice change from pasta or rice too.
    • Flavourful sauce - the sage is the star of the show here, and gives so much herby flavour.
    • Easy to make - a quick weeknight dinner that comes together in around half an hour.

    Ingredients

    This butternut squash gnocchi has relatively few ingredients and many of them are pantry staples. The main ingredients you will need are:

    • Olive oil, leeks and garlic - to give the base of flavour to the sauce.
    • Gnocchi - you can of course make your own, or buy from the store.
    • Butternut squash - the most delicious fall ingredient, this forms the basis of the sauce.
    • Sage, thyme and turmeric - for lots of flavour. Use fresh sage and thyme if you can!
    • Vegetable broth - to make the sauce.
    • Pistachio nuts - optional, but give a lovely crunch to the gnocchi. Use unsalted and those that have not been roasted.

    Gnocchi options

    I haven't ever made gnocchi, but it's on my long list of things to try out. Along with making my own oat milk and *finally* perfecting a low histamine pizza crust . . . I get my gnocchi from the store and always look for a brand that has as few ingredients as possible.

    If you would like to make your own then BBC Good Food has a gnocchi recipe (it does contain eggs), and Jamie Oliver has an egg-free version (leave out the nutmeg if it is an issue for you). For a gluten-free recipe using cassava flour, this easy sweet potato gnocchi looks good.

    Step by step instructions

    process shots for making butternut squash sage gnocchi.

    Step 1

    Gently fry the leeks, garlic, sage, thyme and turmeric in olive oil until softened. Add the butternut squash and vegetable broth. Bring to a boil and then reduce the heat. Cook until the squash is fully softened through. Transfer to a blender and puree to a sauce consistency.

    Step 2

    Cook the gnocchi according to packet instructions. Save ½ cup of the water.

    Step 3

    Drain the gnocchi, return to the pan and stir through the butternut squash sauce. If needed, gradually add the reserved water to thin the sauce to your preference. Sprinkle on the pistachio nuts and parsley, if using.

    Recipe tips and notes

    • You may not need the reserved water from the gnocchi, so only add if required and then just a spoonful at a time to taste preference.
    • This is quite 'herby' in taste, so reduce quantities if preferred.
    • The sauce also works well on pasta!

    Equipment needed

    Just a few items needed:

    Nutri-Bullet or blender - to blend the butternut squash and sage sauce.

    Saucepan - to cook the gnocchi.

    Wooden spoon - to stir it all together!

    gnocchi with butternut squash sauce in a light brown bowl on a striped cloth.

    More comfort food dinner recipes to enjoy

    Baked cod with pesto

    Roasted butternut squash risotto

    Sweet potato burgers

    Ricotta pasta with a pistachio nut topping

    Winter buddha bowl

    I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating if you tried the recipe!

    Recipe

    gnocchi with butternut squash sauce on a striped cloth next to a bowl of sage.

    Gnocchi with butternut squash sauce

    Claire
    A very simple but flavourful recipe that is perfect for a busy weeknight. The butternut squash and sage sauce coats the gnocchi and makes for a healthy comfort food dinner.
    5 from 2 votes
    Prevent your screen from going dark
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    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Dinner, Lunch, Main Course
    Cuisine British, Italian
    Servings 2 servings

    Equipment

    • Blender
    • Saucepan
    • Wooden spoon

    Ingredients
      

    • 1 tablespoon olive oil
    • ¼ cup leeks diced
    • 1.5 cups butternut squash diced into chunks
    • 1 garlic clove optional, finely diced
    • ½ teaspoon sage fresh or dried
    • ½ teaspoon thyme fresh or dried
    • ¼ teaspoon turmeric
    • ½ cup vegetable broth
    • 3 cups gnocchi adjust quantity to appetite!

    For the optional toppings

    • 1 tablespoon pistachio nuts crushed
    • herb of choice

    Instructions
     

    • In a saucepan, gently fry the leeks, garlic, sage, thyme and turmeric in olive oil for 4-5 minutes. Add the butternut squash and vegetable stock. Bring to a boil and then reduce the heat. Cook for 15-20 minutes until the squash is fully softened through.
    • Transfer to a blender and puree to a sauce consistency.
    • Cook the gnocchi according to packet instructions. Save ½ cup of the water.
    • Drain the gnocchi, return to the pan and stir through the butternut squash sauce. If needed, gradually add the reserved water to thin the sauce to your preference.
    • Transfer to your bowls and top with the pistachio nuts and herbs, if using. Enjoy!

    Notes

    • You may not need to add the reserved water from the gnocchi. If you do, then slowly pour in to adjust the sauce to the consistency you prefer.
    • If using dried herbs, reduce the quantity a little as it is more pungent than fresh herbs.
    • This recipe is quite 'herby' in flavour. If you prefer something more subtle, then simply reduce the quantities a touch.
    • Swap the leeks for white onion if you prefer to use ingredients that score 0 on the SIGHI list.
     
    Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamine
    All ingredients score 0 on the SIGHI list, with the exception of:
    • gnocchi, this will vary according to brand or ingredients used.
    • leeks score 1 with a ? as a liberator. There is a note stating 'In small amounts, usually well tolerated'. Swap out for white onion if you prefer.
    • vegetable broth will vary depending upon ingredients.
    • garlic scores 1, with a note stating 'In small amounts, usually well tolerated after cooking'.
    Tried this recipe?Let us know how it was!
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    Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

    More about me →

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    Please see my disclaimer. I am not a doctor or healthcare professional. All posts are for informational purposes only and do not constitute medical advice in any way.

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