This 2 ingredient Butternut Squash Gnocchi with a buttery Sage Cream Sauce may be one of the best things I’ve ever made and I’m honestly shocked at how easy it is too. It basically tastes like a combination of gnocchi and Thanksgiving stuffing… I mean what more could you want? Plus, it’s vegan, gluten free and dairy free with options to make it paleo as well.
2 Ingredient Butternut Squash Gnocchi
Being allergic to gluten, it took almost 30 years of life before I tried gnocchi for the first time. Once I did, I was quickly obsessed! It seemed fancy and intimidating, but I knew I wanted to find a fun way to make it at home. To my surprise, it actually isn’t hard to make at all! Plus, the combination of the butternut squash with the buttery sage cream sauce is a match made in heaven.
By the way, you can also opt to make this with potatoes instead of butternut squash if you prefer!
It doesn’t stop there, because this recipe can be tailored to fit the dietary needs and preferences of many! Let’s dive in.
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in this post:
- gluten free
- grain free
- soy free
- refined/added sugar free
- dairy free
- paleo (using ghee in the sauce)
- vegetarian (using veggie broth in the sauce)
- vegan (using veggie broth and vegan butter in the sauce)
PRODUCTS/BRANDS I USED & RECOMMEND
Here is a list of what I have tested and used in order to fully recommend each item for this recipe. Click on the following in order to be taken to the specific product:
If you have a certain dietary restriction or a question about an ingredient in the recipe, please feel free to reach out to me! Sometimes certain recipes cannot have ingredients substituted and sometimes they can, so I would be happy to answer any questions you have in order to avoid any failed attempts or waste of any ingredients!
HUNGRY FOR MORE?
Here are some more easy and healthy pasta recipes to add into the rotation:
- Creamy Pesto Pasta
- Green Goddess Pasta Salad
- Pesto Ricotta Zucchini Roll Ups
- Creamy Pesto Zucchini Noodles
- Burger Pasta Salad
- Zucchini Noodle Carbonara
FOLLOW ALONG
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Equipment
Method
- Preheat oven to 400° F.
- Peel and cube butternut squash (or potatoes) and add to a baking sheet with a drizzle of olive oil.
- Roast for 25 minutes (or until fork tender). Allow to cool slightly to the touch. Having it be slightly warm will help the dough form better, so don't let it sit and forget about it!
- Combine flour and butternut squash (or potatoes) in a food processor and blend until a dough forms. It may take a bit, but it will all compile into one large clump! Remove the dough and form a ball.
- Lay down parchment paper and coat in flour. Sprinkle flour over the dough ball as well.
- Begin making logs of dough from the dough ball. Don’t be too particular with this, just be sure to form somewhat equal size widths/general shapes.
- Use a knife to cut the ropes into gnocchi pieces.
- Boil a pot of salted water. Add the gnocchi to the water once boiling and cook until it start to rise (a few minutes). Gently stir it to ensure it doesn’t stick to the bottom.
- Drain the gnocchi and add to a skillet on the stove with olive oil.
- Cook gnocchi until golden, moving around gently.
- Move gnocchi to the edges of the pan, making a space in the center.
- Add in all sauce ingredients aside from the tapioca flour. Stir and simmer for a few minutes.
- Once the sauce is hot, add the tapioca flour and stir immediately (this thickens the sauce).
- Once the flour is fully combined, incorporate the gnocchi into the sauce and allow to simmer for a few minutes until the sauce is thick.
- Serve immediately and enjoy!
Such an easy yet delicious recipe for gnocchi! The sauce was devine! The whole family loved it including my kids! For sure I’m making it again for thanksgiving dinner! Thank you for sharing ! It’s def a keeper!
I am truly honored to not only be included in your kitchen for dinner but for Thanksgiving dinner?! Thank you so much, Aneta! I’m so happy to hear the whole family loved this. 🙂
This is so good!!! So delicious and for how fancy it looks, it’s an easy to follow recipe. We will definitely make it again!!
I’m so happy that it was easy to follow and that you liked the recipe!! Thank you so so much, Sophia! 🙂
I made this recipe today and it was a huge success at home! My husband and my son loved. My son (4 years old) even said it’s the best gnocchi he ever had. Thank you for the recipe ❤️
Aw, this is the best compliment! I am so thrilled that your whole family loved this. 🙂 Thank you for making & reviewing!
It is not forming a ball. I used regular flour. I wonder if that is the problem. I’ve been mixing for six minutes.
Did you allow the butternut squash to cool too much? That is the only time it hasn’t worked for me. Having it be somewhat warm keeps it tacky.
Could you use other gluten free flour besides casava?
I have not tested this yet so I am unsure of the ratio here!
Can the gnocchi be made ahead of time and boiled and finished when ready to serve?
Unfortunately I have no tried making it ahead of time so I’m not certain!