Creamy Roasted Butternut Squash Gnocchi

This butternut squash gnocchi is the ultimate cozy comfort meal - golden, roasted squash is blended into a silky, smoky sauce that clings perfectly to crisped gnocchi. It's creamy, sweet, and savory all at once, with hints of garlic, sage, and smoked paprika for warmth and depth.

If you love easy, one-pan fall dinners that feel restaurant-level fancy but secretly take very little effort, this is one to bookmark. It's also a great way to use up a whole squash - no waste, no complicated steps, just pure cozy deliciousness.

If you're into these kinds of easy vegetarian dinners, try my Creamy Bean and Leek Gnocchi Bake, Tomato Rosemary Butter Beans, or Marry Me Chickpeas next!

Ingredient Notes

The exact ingredient quantities are listed in the recipe card below. Here's what makes this baked tortellini lasagna so good, along with a few helpful substitutions if needed.

• Butternut squash: The star of the dish. Roasting brings out its natural sweetness and caramelized flavor. You could also substitute with pumpkin or sweet potato if you prefer.
  
• Garlic bulb: Roasted garlic adds incredible depth and sweetness - don't skip roasting it, it completely transforms the sauce.
  
• Cream cheese & milk: These create the luscious, velvety sauce texture. For a lighter version, swap in Greek yogurt or a vegan cream cheese alternative.
  
• Italian seasoning & sage: Sage and squash are a classic pairing - earthy, aromatic, and a little festive. If you don't have fresh sage leaves to hand, use a little dried sage stirred into the sauce instead for a similar vibe.
  
• Smoked paprika: Adds a subtle smokiness that cuts through the sweetness of the squash.
  
• Fresh gnocchi: I use a pre-packaged, fresh gnocchi for convenience, but you could also use homemade or shelf-stable gnocchi. Roasting the gnocchi instead of boiling gives it a crisp, golden texture that contrasts beautifully with the creamy sauce.
  
• Pecorino cheese: Topping the gnocchi with Pecorino gives it the perfect cheesy, salty topping.

How to Make This Butternut Squash Gnocchi

Here's a quick overview of making this recipe. Scroll down to the recipe card at the bottom of the page for the exact ingredient quantities needed and step-by-step instructions, all in one convenient place.

Step 1) Roast the vegetables

Preheat your oven to 200°C | 395°F. Halve your butternut squash lengthwise, scoop out the seeds, drizzle with olive oil, and season with salt and pepper.

Place the halves cut side down on a baking tray and roast for 40-50 minutes, until the flesh is tender. In the last 20 minutes, wrap the garlic bulb in foil and add it to the oven to roast alongside.

Step 2) Bake the gnocchi

Once the squash is done, remove it from the oven to cool slightly. Spread your gnocchi on a lined baking tray, drizzle with olive oil, and bake for 10-15 minutes, until crisp and lightly golden.

Step 3) Make the sauce

Scoop out the roasted squash flesh and add it to your blender with the roasted garlic (squeezed out of its skins), cream cheese, milk, smoked paprika, and a pinch of salt and pepper. Blend until completely smooth and creamy.

Step 4) Combine everything

Pour the butternut sauce into a skillet and warm it over low heat until it begins to bubble. Add the baked gnocchi and stir to coat in the sauce.

Step 5) Fry the sage and add garnish

Top the gnocchi with your fried sage leaves, Pecorino cheese, and red pepper flakes.

Chef's Tips / Cooking Hacks

• Save time: You can roast the squash and garlic up to two days ahead and store them in the fridge until ready to use.
  
• No blender? Mash the squash and garlic by hand with a potato masher for a rustic texture.
  
• Add protein: For extra heartiness, toss in crispy chickpeas or sautéed mushrooms before baking.
  
• Make it vegan: Use vegan cream cheese and non-dairy milk, and swap the cheese for a plant-based, meltable alternative.
  
• Don't skip roasting the gnocchi! It gives a crispy exterior that you won't get from boiling - a total game changer.

Storage

This dish keeps well in the fridge for up to 3 days in an airtight container. Reheat gently on the stove with a splash of milk to loosen the sauce, or in the microwave until piping hot.

I don't recommend freezing it, as cream cheese-based sauces tend to split when defrosted.

FAQs

Can I make this ahead of time?
Yes! You can make the sauce and store it separately, then just roast the gnocchi and assemble when you're ready to eat.

What can I serve this with?
This gnocchi is rich enough to serve on its own, but it's lovely with a simple green salad or roasted vegetables on the side.

Can I use frozen squash?
Absolutely. Just roast it straight from frozen until soft and caramelized - it works perfectly for this recipe.

Butternut Squash Gnocchi

Author: By The Forkful

419kcal

5 from 1 vote

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Cook 1 hour hr

Total 1 hour hr

This creamy butternut squash gnocchi is the perfect comfort food meal - an easy roasted squash and garlic sauce coats crispy baked gnocchi, topped with fried sage and cheese.

Servings 4 servings

Course Main Meals

Cuisine Italian

Ingredients

1x2x3x

MetricUS Customary

• ▢ 1 butternut squash
• ▢ 1 bulb of garlic
• ▢ 2 tablespoon olive oil
• ▢ Salt and pepper to taste
• ▢ 3 tablespoon cream cheese
• ▢ 2-3 tablespoon milk
• ▢ 0.5 teaspoon Italian seasoning
• ▢ 1 teaspoon smoked paprika
• ▢ 500 g fresh gnocchi
• ▢ 5 tablespoon Pecorino cheese grated
• ▢ 6-8 fresh sage leaves
• ▢ optional 0.5 teaspoon red pepper flakes

Method

Prevent Sleep ModePrevent Sleep Mode

1. Preheat your oven to 200C °C | 395F and line a baking tray with parchment paper.
2. Halve the butternut squash lengthwise and scoop out the seeds.
   1 butternut squash
3. Drizzle the butternut squash with 1 tablespoon of the olive oil and season with salt and pepper.
   2 tablespoon olive oil, Salt and pepper to taste
4. Place the squash facedown on a baking sheet and roast for 40 - 50 minutes until the squash is tender. When you have about 20 minutes left on your timer, wrap the garlic in foil and add it to the oven.
   1 bulb of garlic
5. Remove the squash from the oven and allow it to cool for 5 minutes. 
6. Meanwhile, spread the gnocchi on the baking sheet and bake for 15 minutes until crispy and golden on the top.
   500 g fresh gnocchi
7. Scoop the butternut squash flesh out of the skins and add it to your blender. Add the cream cheese, milk, dried sage, smoked paprika, salt, and pepper to your blender and blitz until smooth.
   3 tablespoon cream cheese, 2-3 tablespoon milk, 0.5 teaspoon Italian seasoning, 1 teaspoon smoked paprika, Salt and pepper to taste
8. Heat the remaining oil in a pan over medium heat and add the sage leaves. Fry for 1-2 minutes until crispy. Set the sage leaves aside.
   6-8 fresh sage leaves
9. Add the squash sauce to the pan and warm it through. Add the baked gnocchi and stir through to combine.
10. Top the gnocchi with the sage and Pecorino cheese and, if using, red pepper flakes.
    5 tablespoon Pecorino cheese, optional 0.5 teaspoon red pepper flakes

Nutrition

Serving1gCalories419kcalCarbohydrates68gProtein10gFat14gSaturated Fat5gPolyunsaturated Fat1gMonounsaturated Fat7gCholesterol18mgSodium544mgPotassium709mgFiber7gSugar5gVitamin A20366IUVitamin C40mgCalcium208mgIron6mg

Notes

This recipe stores well in the fridge for up to 3 days - store in an airtight container. You might need to add a splash of water to loosen up the sauce when reheating.

I would recommend reheating the dish in the microwave.

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