creamy butternut squash gnocchi

This simple and warming dish only requires only a handful of ingredients that are inexpensive, and it is very satisfying. In this recipe I used leftover parmesan rinds for creamy texture. Feel free to opt for plant-based parm or nutritional yeast as a substitute.

A bowl of creamy pasta is just unbeatable on any grey and wet autumn days. I love making my own gnocchi, they are not too tricky to make and you can make them ahead of time and freeze the extra for later. If you can serve fresh gnocchi on the same day, mamma mia, they are just incomparable to store bought! BUT don’t sweat if time doesn’t allow you to homemade gnocchi from scratch. Most store-bought fresh gnocchi taste great and they are really a life-saver.


  • 500 g Fresh potato gnocchi
  • ¼ butternut squash
  • 10 cherry tomatoes
  • 1 small yellow onion
  • 1-2 cloves of garlic
  • 1-2 parmesan rinds or 3 tbsp nutritional yeast/grated vegan parmesan
  • 30 ml cream of choice (I used Oatly matvisp)
  • 2 tbsp Butter of choice
  • Salt and pepper to taste

Recipe Preparation

Grate garlic. Finely chopped onion. Half tomatoes. Peel and seed squash and cut into an inch chunks.

Bring water to boil in a large pot and season generously with salt.

Meanwhile, melt butter in a crockpot on medium. Sweat onion with a pinch of salt, stir frequently.

Add garlic, keep stirring and watch carefully so that garlic don’t get brown or it will taste bitter, reduce heat if needed.

Add butternut squash, stir occasionally, and add ½ cup water, season with salt once again. Let squash cook until soft but not yet mushy, about 5-8 minutes.

Add tomatoes and parmesan rind. Stir gently and occasionally. While the water is boiling carefully add gnocchi and cook for about 1 minutes (you won’t wait until they float to the top otherwise gnocchi will be overcooked). Use a handheld colander to transfer par-boiled gnocchi into the pot with squash. Stir together gently until well incorporated. Add some gnocchi water to loosen slightly if the mixture is too thick. Cook for 5-8 minutes further or until the squash are coated nicely on the gnocchi and the mixture is creamy.

Add cream and stir to coat. Taste and adjust with salt and pepper. Serve immediately.

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