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.
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.
And if squash is a particular favourite, then I think you will love my butternut squash vegetable soup!
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!
Love gnocchi recipes? Do check out my vegetarian gnocchi soup!
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⭐ 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
Making this gnocchi with butternut squash sauce is very simple, with just a few steps:
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!
- If you like a more crispy gnocchi, then do check out my air fryer gnocchi recipe!
⏲️ 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!
🍲 More cozy comfort food dinner recipes
Roasted butternut squash risotto
Ricotta pasta with a pistachio nut topping
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📖 Recipe
Gnocchi With Butternut Squash Sauce
Equipment
- Saucepan
- Wooden spoon
Ingredients
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.
- Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
- 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'.
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