Squash gnocchi with sage butter

Total time: 1hr 30m
Preparation Time: 90m

For 4 people


Dorothea (FOOBY Team)

Nutritional Information

Contains 390 Kcal, 14g Protein, 37g Carbohydrates, 20g Fat


  • To roast the squash
  • 2 tbsp olive oil
  • 700 g squash (e.g. Hokkaido)
  • 0.5 tsp salt
  • Gnocchi mixture
  • 350 g white flour
  • 50 g grated Parmesan
  • 1 pinch cinnamon
  • 1 pinch nutmeg
  • 0.5 tsp salt
  • 1 egg yolk
  • a little pepper
  • To cook the gnocchi
  • salted water, boiling
  • Sage butter
  • 30 g butter
  • 30 g grated Parmesan
  • 20 sage leaves

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  • To roast the squash

    Cut the squash (with the skin on) into approx. 3 cm slices. In a large bowl, mix the squash with the oil and salt, transfer to a baking tray lined with baking paper. Roast for approx. 30 mins. in the centre of an oven preheated to 200°C. Pass the squash (with the skin on) through a food mill while still hot (yields approx. 400 g), leave the squash puree to cool.
  • Gnocchi mixture

    Add the flour, parmesan and egg yolk to the squash puree, season and mix quickly to form a smooth dough.
  • To shape the gnocchi

    On a lightly floured surface, shape the gnocchi mixture into rolls (each approx. 1.5 cm in diameter), cut the rolls into pieces approx. 1 cm long.
  • Using your thumb, roll them over the prongs of a fork to create a pattern. Place the gnocchi on a floured tea towel or plate.
  • To cook the gnocchi

    Cook the gnocchi in batches in gently simmering salted water for approx. 5 mins. until they float to the surface. Remove the gnocchi with a slotted spoon and drain.
  • Sage butter

    Heat the butter in a non-stick frying pan, add the gnocchi and sage, fry for approx. 5 mins. Plate up the gnocchi, serve with parmesan.

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