Butternut Squash Gnocchi Recipe

True story – I’m absolutely drowning in butternut squash right now. 

That’s not necessarily a bad thing…although I’ll admit, it does sound a little bit violent!

I love butternut squash. We were lucky enough to have a huge harvest this year despite the fact that our piglets got out (read – my husband forgot to turn the electric fence back on). Even though I had to replant half my squash plot, I still had a better harvest than I ever had before. 

Part of that was because I planted in black plastic. The other part was that our summer was warm and wet, providing the perfect growing conditions. 

All that aside.

I have a lot of squash.

This recipe right here is probably my favorite recipe for butternut squash of all time. Although my husband isn’t a huge fan – he’s not terribly fond of dough-like recipes, including dumplings and regular gnocchi – I absolutely LOVE it. 

Here’s what you need to know to make butternut squash gnocchi. 

butternut squash gnocchi recipe

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When I first made this recipe, I was using a three-pound butternut squash  – yikes!

Most squashes are smaller than that – think two or three pounds – so you can adapt the recipe accordingly. 

Yes – math might be involved!

Also, I recommend splitting the creation of this recipe up into several steps, spread out over several days.

Once you boil the squash, you might want to allow some time for it to cool before you combine it with the dough.

Another note – when you add your flour, you might need to add more than what this recipe calls for.

It’s really a “to-taste” kind of thing because the average amount needed varies depending on how watery (and large) your squash is. 

So just keep that in mind.

When you make this recipe, try to use butternut squashes that are firm and fresh. 

When I made it, I used a squash that had only been in storage for about one month. It was perfect!


  • A butternut squash 
  • 1 ¾ cups flour
  • ¾ cup Parmesan cheese, for serving
  • Salt and pepper, for serving
  • 1 Tbsp oil 
  • ½ cup butter, for serving



1. After washing, peel your butternut squash and cut it into cubes. Boil them for about ten minutes, or until the flesh is soft and can be pierced with a fork. 

2. Allow squash to cool. 

3. In a mixer, combine squash and flour until you have a smooth, doughy mixture. If the dough is sticky, continue adding flour by a tablespoon at a time. 

4. Turn the dough out onto a floured surface. Knead gently until smooth. 

5. Roll the dough into a tube and cut it into ¾ inch pieces. 

6. If you want to achieve true gnocchi look, use fork tines dipped in flour to make ridges on one side. Do this with all the pieces. 

7. Place the gnocchi pieces on a baking sheet lined with parchment paper. Wrap and chill for at least one hour. 

8. When you are ready to cook your gnocchi, drop the pieces into a pot of boiling water and blanch for two minutes or until tender. 

9. Serve with melted butter, Parmesan, salt, and pepper to taste.

10. Bon appetit!

Storing Butternut Squash Gnocchi

If you don’t use up all your gnocchi at nice, keep in mind that it can be kept chilled for six hours at a time. You can also freeze it. However, I recommend flash-freezing it first.

Freeze individual gnocchi pieces on a baking sheet, letting them harden up individually.

Then, transfer them to a freezer-safe container. This will prevent them from clumping together.

What other uses do you have for butternut squash? Let me know in the comments!

Want to learn more about homesteading? You might be interested in reading these other posts.

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Author: Rebekah PierceI'm a writer and small farm owner, and lover of everything outdoors. I'm hoping to share my passion for farming, gardening, and homesteading with you on my blogging journey.

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