Butternut Squash Gnocchi with Pesto Cream Sauce
A bowl of deep, cozy comfort: golden pan-fried gnocchi, sweet roasted squash, and a silky pesto cream sauce. Perfect for nights when you need something warm and soothing.
- 1 medium butternut squash (about 2–3 cups roasted)
- 2 medium potatoes, peeled
- 2 cups all-purpose flour (plus extra for dusting)
- 2 egg yolks
- 1 tablespoon salt
- 1 teaspoon black pepper
- Olive oil, for roasting
- ¼ cup pine nuts
- 2 tablespoons lemon juice
- 2 raw garlic cloves
- ½ bunch fresh basil leaves
- 25 g (about ¼ cup) Parmesan cheese, grated
- 50 ml extra-virgin olive oil (add more for a smoother texture)
- Salt and freshly ground black pepper, to taste
- ½ cup heavy cream
- Roast the Squash
Preheat the oven to 400°F (200°C).
Peel, seed, and cube the butternut squash. Toss with olive oil, salt, and pepper, then spread evenly on a baking sheet. Roast for 30–40 minutes, or until fork-tender. Let cool slightly. - Cook the Potatoes
Boil the peeled potatoes in salted water until soft, about 15–20 minutes. Drain and let cool until easy to handle.
- Make the Gnocchi Dough
In a large bowl, mash the roasted squash and potatoes until smooth. Add the egg yolks, salt, pepper, and flour. Gently mix until a soft dough forms — it should be slightly sticky but workable. Add a bit more flour if needed.
- Shape the Gnocchi
Lightly flour your work surface. Divide the dough into sections and roll each into long ropes about 1 inch thick. Cut into bite-sized pieces (about finger length).
- Boil the Gnocchi
Bring a large pot of salted water to a boil. Add the gnocchi in batches — when they float to the surface (after about 2–3 minutes), they’re done. Remove with a slotted spoon and place on a tray to dry slightly.
- Make the Pesto
In a blender or food processor, combine pine nuts, lemon juice, garlic, basil, Parmesan, olive oil, salt, and pepper. Pulse until blended but still slightly textured — not completely smooth.
- Make the Pesto Cream Sauce
In a small saucepan, simmer the heavy cream until slightly thickened, then stir in 2 tablespoons of the pesto. Adjust seasoning to taste.
- Finish the Dish
In a skillet, pan-fry the boiled gnocchi in a little olive oil or butter until golden brown. Toss with the pesto cream sauce or serve with the sauce spooned over top.
- Garnish
Top with extra Parmesan, toasted breadcrumbs, or your favourite garnish for added texture.
