11 Butternut Squash Gnocchi Recipes From Stovetop to Sheet Pan

Butternut squash gnocchi recipes deliver sweet squash, tender pasta, and crisp edges when you sear them well. The squash caramelizes in a hot pan, while a soft dough of flour and egg keeps each piece light. Salt, fat, and a bright finish do the rest. The eleven versions below take that foundation in genuinely different directions, from skillet sears to sheet pan dinners.

Start with Classic Brown Butter Sage Gnocchi for the traditional plate. Choose Crispy Gnocchi with Blistered Tomatoes and Spinach for a bright one-pan meal, Thai Coconut Curry Butternut Squash Gnocchi for heat, and Freezer Gnocchi with Rosemary Brown Butter if you are planning ahead.

Which Butternut Squash Gnocchi Should You Make?

Classic Brown Butter Sage Gnocchi

This is the version I make when I want the squash to taste like itself, with nothing but nutty butter, crisp sage, and Parmesan. It is the best recipe to start with if you have never made gnocchi before.

Ingredients (makes 4 servings)

• Butternut squash, peeled and cubed: 600 g (4 cups)
• All-purpose flour, plus more for dusting: 240 g (2 cups)
• Large egg: 1
• Fine salt: 1 tsp
• Ground nutmeg: 1/4 tsp
• Unsalted butter: 113 g (8 tbsp)
• Fresh sage leaves: 16 leaves
• Parmesan, finely grated: 40 g (1/2 cup)

Instructions

Step 1: Heat your oven to 400F (200C). Roast the 600 g (4 cups) butternut squash for 25 minutes, until a fork slides through easily. Mash the squash while it is still warm, then let it cool for 5 minutes.

Step 2: Stir the 1 tsp salt and 1/4 tsp nutmeg into the mashed squash. Beat in the 1 large egg, then fold in the 240 g (2 cups) flour in two additions. Stop when the dough feels soft and barely tacky, and use extra flour on your hands if it clings.

Step 3: Roll the dough into 4 ropes on a floured counter, then cut each rope into 2 cm (3/4 inch) pieces. You can leave them as little pillows or press them lightly with a fork so the butter has something to cling to.

Step 4: Boil the gnocchi in a large pot of salted water for 2 to 3 minutes, until they float to the top. Scoop them out and let them drain while you move to the next step.

Step 5: Melt the 113 g (8 tbsp) butter in a wide skillet over medium heat. When it smells nutty, add the 16 sage leaves and the drained gnocchi, and cook for 4 minutes until the edges turn golden. Spoon the gnocchi into warm bowls, shower the 40 g (1/2 cup) Parmesan over the top, and you are ready to serve.

Crispy Gnocchi with Blistered Tomatoes and Spinach

You get a full pan of juicy tomatoes, wilted spinach, and crisp-edged gnocchi here, all in about 20 minutes. Reach for this one when you want dinner fast but still want a vegetable on the plate.

Ingredients (makes 3 servings)

• Olive oil: 30 ml (2 tbsp)
• Butternut squash gnocchi: 500 g (1 lb)
• Cherry tomatoes: 300 g (2 cups)
• Garlic cloves, thinly sliced: 3
• Baby spinach: 120 g (4 cups)
• Lemon juice: 15 ml (1 tbsp)
• Parmesan, finely grated: 25 g (1/4 cup)
• Salt and black pepper: to taste

Instructions

Step 1: Warm the 30 ml (2 tbsp) olive oil in your large skillet over medium-high heat. Add the 500 g (1 lb) gnocchi in a single layer and let them sear for 4 minutes without moving, until the bottoms turn deep golden. Give the pan a shake and cook 3 minutes more so a few edges crisp.

Step 2: Lower the heat to medium, then add the 300 g (2 cups) cherry tomatoes and your 3 sliced garlic cloves. Cook for 5 to 6 minutes, pressing a few tomatoes with the back of a spoon, until they burst and release their juices. You will smell the garlic turn sweet.

Step 3: Fold in the 120 g (4 cups) baby spinach a handful at a time, and watch it shrink. After about 2 minutes, squeeze the 15 ml (1 tbsp) lemon juice over the pan. You can season with a pinch of salt and a few grinds of pepper.

Step 4: Spoon the gnocchi into wide bowls and shower the 25 g (1/4 cup) Parmesan over the top. You can add a little more lemon at the table if you like.

Creamy Butternut Squash Gnocchi Bake with Leeks

This one leans into the sweet, oniony side of leeks and buries the gnocchi in a quick cheddar sauce. It is the version I take to friends when they want something baked and busy on top but easy underneath.

Ingredients (makes 6 servings)

• Unsalted butter: 30 g (2 tbsp)
• Leeks, white and light green parts, sliced: 2 medium
• Garlic cloves, minced: 2
• All-purpose flour: 30 g (1/4 cup)
• Vegetable stock: 480 ml (2 cups)
• Whole milk: 240 ml (1 cup)
• Butternut squash gnocchi: 500 g (1 lb)
• Sharp cheddar, grated: 150 g (1 1/2 cups)
• Ground nutmeg: 1/8 tsp
• Salt and white pepper: to taste

Instructions

Step 1: Heat your oven to 400F (200C). Melt the 30 g (2 tbsp) butter in a large ovenproof skillet over medium heat. Add your sliced leeks and a pinch of salt, and cook for 6 minutes until they soften and turn translucent. Add the 2 minced garlic cloves and cook 1 minute more.

Step 2: Sprinkle the 30 g (1/4 cup) flour over the leeks and stir for 1 minute to cook off the raw taste. Whisk in the 480 ml (2 cups) vegetable stock and 240 ml (1 cup) milk a little at a time. Simmer for 3 minutes, whisking often, until the sauce lightly coats the back of your spoon.

Step 3: Remove the pan from the heat and fold in the 500 g (1 lb) gnocchi, 100 g (1 cup) of the cheddar, and the 1/8 tsp nutmeg. Taste the sauce and add salt and white pepper until it feels bright and balanced to you.

Step 4: Scatter the remaining 50 g (1/2 cup) cheddar over your bake. Bake for 20 minutes, until the sauce bubbles at the edges and the cheese turns golden in spots.

Step 5: Let the bake sit for 5 minutes so the sauce settles. You can scoop it straight from the skillet into wide bowls and serve it with a green salad.

Sheet Pan Gnocchi with Squash and Feta

This is the hands-off version, where one hot pan gives you roasted squash, soft gnocchi, and salty feta without your standing over the stove. It is the one I save for nights when I want a real dinner but very few dishes.

Ingredients (makes 4 servings)

• Butternut squash, peeled and cut into 2 cm cubes: 400 g (3 cups)
• Red onion, cut into thin wedges: 1 medium
• Olive oil: 45 ml (3 tbsp)
• Dried oregano: 1 tsp
• Butternut squash gnocchi: 500 g (1 lb)
• Feta, crumbled: 100 g (3/4 cup)
• Lemon juice: 15 ml (1 tbsp)
• Fresh parsley, chopped: 30 ml (2 tbsp)
• Salt and black pepper: to taste

Instructions

Step 1: Heat your oven to 450F (230C). Toss the 400 g (3 cups) squash and the sliced red onion on a large sheet pan with the 45 ml (3 tbsp) olive oil, 1 tsp dried oregano, and a pinch of salt. Roast for 15 minutes, until the squash starts to brown at the corners.

Step 2: Pull the pan out and add the 500 g (1 lb) gnocchi. Toss everything together so the gnocchi picks up the oil and seasoning, then return the pan to the oven for 15 minutes more. You are looking for squash that is tender and gnocchi with a few crisp spots.

Step 3: Scatter the 100 g (3/4 cup) feta over the hot pan and squeeze the 15 ml (1 tbsp) lemon juice over everything. Stir gently so the feta softens into the warm vegetables, and you can taste as you go.

Step 4: Sprinkle the 30 ml (2 tbsp) parsley over the top and serve the sheet pan right on the table. You can let everyone spoon their own portion.

Spicy Harissa Gnocchi with Garlicky Yogurt Sauce

This version brings real heat and a cool, tangy yogurt sauce to balance it. It is for the nights when you want something bold, but the sauce takes about three minutes to stir together.

Ingredients (makes 4 servings)

• Plain Greek yogurt: 180 g (3/4 cup)
• Cucumber, finely diced: 100 g (1/2 cup)
• Lemon juice: 15 ml (1 tbsp)
• Olive oil: 30 ml (2 tbsp)
• Butternut squash gnocchi: 500 g (1 lb)
• Harissa paste: 45 ml (3 tbsp)
• Tomato paste: 15 ml (1 tbsp)
• Garlic clove, minced: 1
• Vegetable stock: 120 ml (1/2 cup)
• Fresh mint leaves, chopped: 15 ml (1 tbsp)

Instructions

Step 1: Stir together the 180 g (3/4 cup) yogurt, the 100 g (1/2 cup) diced cucumber, and the 15 ml (1 tbsp) lemon juice in a small bowl. Add a pinch of salt, then set the sauce aside so the cucumber can soften slightly while you cook.

Step 2: Warm the 30 ml (2 tbsp) olive oil in your large skillet over medium-high heat. Add the 500 g (1 lb) gnocchi in a single layer and sear for 5 minutes, turning once, until several sides are golden. Scoop them onto a plate and set the skillet back over the heat.

Step 3: Lower the heat to medium, then add the 45 ml (3 tbsp) harissa paste, 15 ml (1 tbsp) tomato paste, and the minced garlic clove to the skillet. Cook for 1 minute, stirring constantly, until the paste darkens and your kitchen smells spicy.

Step 4: Pour in the 120 ml (1/2 cup) vegetable stock and scrape up any browned bits from the skillet. Return the gnocchi to the pan and cook for 2 minutes, turning to coat, until the sauce clings and turns sticky. You can pull the pan off the heat the moment it looks glossy.

Step 5: Spoon the glossy gnocchi onto plates and top with the yogurt sauce and the 15 ml (1 tbsp) chopped mint. You can serve the extra sauce on the side for dipping.

Thai Coconut Curry Butternut Squash Gnocchi

Coconut milk and red curry paste turn butternut squash gnocchi into a fast, slightly sweet, lightly spiced dinner. I like how the coconut milk makes a rich sauce that still feels light.

Ingredients (makes 4 servings)

• Vegetable oil: 30 ml (2 tbsp)
• Butternut squash gnocchi: 500 g (1 lb)
• Thai red curry paste: 30 ml (2 tbsp)
• Coconut milk, full fat: 400 ml (1 can)
• Vegetable stock: 120 ml (1/2 cup)
• Lime juice: 15 ml (1 tbsp)
• Baby spinach: 100 g (3 cups)
• Roasted peanuts, roughly chopped: 40 g (1/3 cup)
• Fresh cilantro leaves: 15 ml (1 tbsp)

Instructions

Step 1: Heat the 30 ml (2 tbsp) vegetable oil in your deep skillet over medium-high heat. Add the 500 g (1 lb) gnocchi and sear for 4 minutes, turning once, until they turn golden in patches. Move the gnocchi to a plate and keep the skillet over the heat.

Step 2: Drop the 30 ml (2 tbsp) red curry paste into the hot skillet and stir for 1 minute. You will see the paste darken and smell the chiles bloom. Whisk in the 400 ml (1 can) coconut milk and 120 ml (1/2 cup) vegetable stock, then simmer for 5 minutes until the sauce thickens a little.

Step 3: Slide the gnocchi and 100 g (3 cups) baby spinach into the sauce. Cook for 3 minutes, folding the spinach under, until the leaves wilt and the gnocchi are hot in the center. Squeeze the 15 ml (1 tbsp) lime juice over the pan, and you can taste for salt.

Step 4: Ladle the curry into bowls and scatter the 40 g (1/3 cup) peanuts and 15 ml (1 tbsp) cilantro over the top. You can add an extra squeeze of lime at the table.

Air Fryer Gnocchi with Crispy Parmesan Crumbs

Air fryer gnocchi get extra crisp without needing a big pot of boiling water. The Parmesan and panko crumb lands halfway between a topping and a crust, and I make this when I want crunchy little bites fast.

Ingredients (makes 2 servings)

• Butternut squash gnocchi: 500 g (1 lb)
• Olive oil: 30 ml (2 tbsp)
• Garlic powder: 1/2 tsp
• Smoked paprika: 1/2 tsp
• Panko breadcrumbs: 40 g (1/2 cup)
• Parmesan, finely grated: 40 g (1/2 cup)
• Lemon wedges, for serving: 2

Instructions

Step 1: Heat your air fryer to 400F (200C). Toss the 500 g (1 lb) gnocchi in a bowl with the 30 ml (2 tbsp) olive oil, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and a pinch of salt. You want every piece lightly coated.

Step 2: Tip the gnocchi into the air fryer basket in a single layer. Cook for 8 minutes, shaking the basket halfway, until the outside is golden and crisp. Your kitchen will smell a little like roasted squash and paprika.

Step 3: Meanwhile, mix the 40 g (1/2 cup) panko and 40 g (1/2 cup) Parmesan in a small bowl. Sprinkle the crumb mixture over the hot gnocchi, then air fry for 2 minutes more. You are looking for the crumbs to toast without burning.

Step 4: Turn the gnocchi out onto a plate and serve hot with the 2 lemon wedges. You can spritz a little lemon over the top right before eating.

Baked Gnocchi with Tomato Mozzarella Sauce

A quick tomato basil sauce and torn mozzarella give this the feel of a lazy lasagna, but the squash gnocchi keeps it lighter. It is the one I put in the oven when I want something saucy and bubbly on a Sunday.

Ingredients (makes 5 servings)

• Olive oil: 30 ml (2 tbsp)
• Yellow onion, finely chopped: 1 medium
• Garlic cloves, minced: 3
• Red pepper flakes: 1/4 tsp
• Tomato passata: 700 ml (3 cups)
• Fresh basil leaves, torn: 15 g (1/2 cup)
• Butternut squash gnocchi: 500 g (1 lb)
• Fresh mozzarella, torn: 125 g (4 oz)
• Parmesan, finely grated: 30 g (1/3 cup)
• Salt: to taste

Instructions

Step 1: Heat your oven to 425F (220C). Warm the 30 ml (2 tbsp) olive oil in a large ovenproof skillet over medium heat. Add the chopped onion and cook for 5 minutes, until it goes soft at the edges. Add your 3 minced garlic cloves and the 1/4 tsp red pepper flakes, and cook 1 minute more.

Step 2: Pour in the 700 ml (3 cups) tomato passata and simmer for 10 minutes, stirring once or twice, until the sauce reduces enough to hold a spoon streak. Fold in your torn basil leaves and season with salt until the sauce tastes round.

Step 3: Take the skillet off the heat and fold the 500 g (1 lb) gnocchi into the sauce. Tuck the 125 g (4 oz) torn mozzarella over the top, then scatter the 30 g (1/3 cup) Parmesan across everything. You are looking for cheese in every corner.

Step 4: Bake for 15 minutes, until the cheese melts and the sauce bubbles at the edges. You can let it sit for 5 minutes, then serve straight from the skillet with a spoon for the extra sauce.

Creamy Cashew Garlic Gnocchi

Blended cashews make a surprisingly rich sauce that clings to the gnocchi all on their own. I like this version in early fall, when the spinach is still tender and you want something warm but not heavy.

Ingredients (makes 4 servings)

• Raw cashews, soaked in hot water for 30 minutes: 120 g (3/4 cup)
• Water: 180 ml (3/4 cup)
• Nutritional yeast: 15 ml (1 tbsp)
• Lemon juice: 15 ml (1 tbsp)
• Garlic clove: 1
• Butternut squash gnocchi: 500 g (1 lb)
• Olive oil: 30 ml (2 tbsp)
• Baby spinach: 120 g (4 cups)
• Vegetable stock: 120 ml (1/2 cup)
• Salt: to taste

Instructions

Step 1: Drain the soaked cashews and drop them into a blender with the 180 ml (3/4 cup) water, 15 ml (1 tbsp) nutritional yeast, 15 ml (1 tbsp) lemon juice, and the 1 garlic clove. Blend for 1 minute, until the sauce is completely smooth, then season with salt to your taste.

Step 2: Warm the 30 ml (2 tbsp) olive oil in your skillet over medium-high heat. Add the 500 g (1 lb) gnocchi and sear for 5 minutes, turning once or twice, until golden on a few sides. You do not need to cook them all the way through yet.

Step 3: Pour the cashew sauce and the 120 ml (1/2 cup) vegetable stock into the skillet. Simmer for 2 minutes, stirring gently, until the sauce thickens and coats the back of your spoon.

Step 4: Fold in the 120 g (4 cups) baby spinach and cook for 2 minutes, until the leaves go soft and dark green. Ladle the gnocchi into shallow bowls and eat while the sauce is still warm, with a spoon in your hand.

Butternut Squash Gnocchi Soup with White Beans

This soup turns butternut squash gnocchi into a brothy, spoon-friendly dinner with creamy white beans and ribbons of kale. It is the one I reach for when I want a big pot that stretches across a couple of cold nights.

Ingredients (makes 6 servings)

• Olive oil: 30 ml (2 tbsp)
• Yellow onion, diced: 1 medium
• Carrot, peeled and diced: 1 medium
• Celery stalk, diced: 1
• Garlic cloves, minced: 2
• Vegetable stock: 1.5 liters (6 cups)
• Butternut squash gnocchi: 500 g (1 lb)
• White beans, drained and rinsed: 400 g (1 can)
• Lacinato kale, stemmed and chopped: 60 g (2 cups)
• Lemon juice: 15 ml (1 tbsp)

Instructions

Step 1: Warm the 30 ml (2 tbsp) olive oil in your large soup pot over medium heat. Add the diced onion, carrot, and celery, and cook for 6 minutes, stirring here and there, until the vegetables soften and the onion turns golden at the edges. Add your 2 minced garlic cloves and cook 1 minute more.

Step 2: Pour in the 1.5 liters (6 cups) vegetable stock and bring it to a gentle simmer. Add the 500 g (1 lb) gnocchi and the 400 g (1 can) white beans. Cook for 4 minutes, until the gnocchi float to the surface and you can see the beans warm through.

Step 3: Fold in the 60 g (2 cups) kale and cook for 2 minutes, just until the leaves turn dark and tender. Squeeze the 15 ml (1 tbsp) lemon juice into the pot, then you can taste the broth and add salt if it needs it.

Step 4: Ladle the soup into deep bowls and serve hot. You can pass a little extra lemon or a crack of black pepper at the table.

Freezer Gnocchi with Rosemary Brown Butter

This freezer version gives you a bag of gnocchi already tossed in rosemary garlic butter, so a future dinner is mostly hands-off. I keep one in the freezer for the night when I have no plan and no desire to make one.

Ingredients (makes 2 freezer bags, 4 servings each)

• Butternut squash gnocchi: 1 kg (2 lb)
• Unsalted butter, softened: 113 g (8 tbsp)
• Fresh rosemary, finely chopped: 15 ml (1 tbsp)
• Garlic clove, grated: 1
• Lemon zest: 5 ml (1 tsp)
• Parmesan, finely grated: 40 g (1/2 cup)
• Black pepper: 1/2 tsp
• Fine salt: 1/4 tsp

Instructions

Step 1: Mash the 113 g (8 tbsp) softened butter in a large bowl with the 15 ml (1 tbsp) chopped rosemary, the grated garlic clove, 5 ml (1 tsp) lemon zest, 40 g (1/2 cup) Parmesan, 1/2 tsp black pepper, and 1/4 tsp salt. You want the butter to smell strongly of rosemary and garlic.

Step 2: Toss the 1 kg (2 lb) gnocchi with the butter in the bowl until every piece gets a good coating. Divide the mixture between 2 freezer bags and press out as much air as you can. Lay them flat in your freezer and use them within 3 months.

Step 3: When you want dinner, take a bag from the freezer and tip the frozen gnocchi straight into a cold skillet. Set it over medium heat and let the butter melt around the gnocchi for 3 minutes.

Step 4: Increase the heat to medium-high and cook for 8 minutes, turning the gnocchi once or twice, until they are golden and crisp on the outside and hot through the middle. You will hear them sizzle as the water cooks off.

Step 5: Spoon the gnocchi into bowls and scrape every bit of rosemary butter from the skillet over the top. You can finish with a little more Parmesan if you have it.

The one step that decides success across all these recipes is moisture control. Dry surfaces brown better, so pat gnocchi dry after boiling, drain roasted squash well, and let a hot pan do its work. If the pan steams instead of sizzling, hold off and let the water cook away.

Pick the version that matches your energy tonight. Get your pan hot, keep your hands light, and cook the one that sounds best.