Looking for a cozy dinner that comes together without fuss? This Savory Butternut Squash Gnocchi hits that sweet spot. It’s warm, slightly sweet from the squash, with tender potato gnocchi and savory herbs a mix of soft and pillowy textures with a touch of Parmesan for depth. The flavors are simple but comforting, and the dish feels special without a lot of work.
Top reasons to make it: it’s quick enough for weeknights, uses simple pantry ingredients, and doubles well for leftovers. Plus, it will make your kitchen smell like heaven on a rainy day.
Why You’ll Love This Recipe
- Ready in about 30–40 minutes for an easy weeknight meal
- Made with pantry and fridge staples
- Comforting, family-friendly, and nourishing
- Easy to adapt for vegan or gluten-free diets
Ingredients
- 1 medium butternut squash (approximately 4.4 lbs), peeled, seeded, and cubed
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cups baby spinach (optional)
- 1 lb potato gnocchi (store-bought or homemade)
- 6 cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (adjust to taste)
- Pinch of red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese or vegetarian alternative
- 2 tablespoons fresh parsley, chopped
Step-by-Step Instructions of Savory Butternut Squash Gnocchi
- Heat the olive oil in a large Dutch oven or deep pot over medium heat.
- Sauté the onion until soft and translucent, about 4–5 minutes.
- Add the garlic, carrots, and celery; cook and stir for 2–3 minutes until fragrant.
- Stir in the cubed butternut squash, dried thyme, dried sage, black pepper, salt, and red pepper flakes. Cook for 3–4 minutes to coat the squash in the oil and herbs.
- Pour in the vegetable broth and bring the pot to a boil. Reduce heat, cover, and simmer until the squash is tender, about 15–20 minutes.
- Use an immersion blender to pulse the soup slightly if you want a creamier texture, leaving some chunks of squash for bite. (Skip this step if you prefer all chunks.)
- Add the gnocchi to the simmering soup and cook according to package instructions, usually 2–4 minutes, until the gnocchi float and are tender.
- Stir in the baby spinach and cook until wilted, about 1 minute.
- Remove from heat and stir in the grated Parmesan and chopped parsley. Taste and adjust seasoning if needed.
- Serve hot with extra Parmesan and parsley on top.
Tips for Success
- Don’t overcook the gnocchi they soften quickly and can turn mushy.
- Partially blending the soup gives a velvety base while keeping texture from the squash.
- Use a good-quality store-bought gnocchi if short on time it saves a step and still tastes great.
Substitutions & Variations of Savory Butternut Squash Gnocchi
To Make It Vegan/Gluten-Free:
- Vegan: Use a plant-based Parmesan or nutritional yeast and omit dairy.
- Gluten-free: Swap in gluten-free gnocchi or use cooked rice gnocchi made from gluten-free flour.
Variations:
- Stir in cooked sausage or crumbled tempeh for more protein.
- Finish with a drizzle of browned butter and toasted walnuts for a nutty twist.
- Add white beans (cannellini) for extra fiber and heartiness.
- Replace spinach with kale for a sturdier green.
Storage Instructions of Savory Butternut Squash Gnocchi
Refrigerator:
- Store leftovers in an airtight container for up to 4 days. Reheat gently on the stove over low heat to avoid overcooking the gnocchi.
Freezer:
- Freezing cooked gnocchi soup can change the gnocchi texture. If you plan to freeze, store the soup base (without gnocchi) for up to 3 months, then cook fresh gnocchi when reheating.
Make-Ahead:
- Chop vegetables a day ahead to save time.
- Cook the soup base and refrigerate; add gnocchi and greens right before serving.
Frequently Asked Questions (FAQ) of Savory Butternut Squash Gnocchi
Can I use frozen butternut squash?
Yes add a few more minutes to simmer time if frozen squash is firm. Adjust liquid if it releases water.
Do I have to blend the soup?
No. Blending is optional. Partial blending makes a creamier base but leaves good texture if you prefer chunks.
Can I cook the gnocchi separately?
Yes boil gnocchi separately, drain, and add to bowls when serving to keep them firmer for leftovers.
Final Toughts
Savory Butternut Squash Gnocchi is a cozy, quick meal that fits busy weeknights and makes lovely leftovers. Give it a try when you want comfort without fuss it’s easy to tweak for dietary needs and fun to play with flavors.
I hope you enjoy making this Savory Butternut Squash Gnocchi leave a comment and a star rating if you try it, and tell me how you liked the flavors!
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Savory Butternut Squash Gnocchi
A cozy and quick meal made with tender potato gnocchi and savory butternut squash, perfect for busy weeknights.
- Total Time: 40 minutes
- Yield: 4 servings
Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 cups baby spinach (optional)
- 1 lb potato gnocchi
- 6 cups low-sodium vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt (adjust to taste)
- Pinch of red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese or vegetarian alternative
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat the olive oil in a large Dutch oven or deep pot over medium heat.
- Sauté the onion until soft and translucent, about 4–5 minutes.
- Add the garlic, carrots, and celery; cook and stir for 2–3 minutes until fragrant.
- Stir in the cubed butternut squash, dried thyme, dried sage, black pepper, salt, and red pepper flakes. Cook for 3–4 minutes to coat the squash in the oil and herbs.
- Pour in the vegetable broth and bring the pot to a boil. Reduce heat, cover, and simmer until the squash is tender, about 15–20 minutes.
- Use an immersion blender to pulse the soup slightly for a creamier texture, leaving some chunks of squash for bite, if desired.
- Add the gnocchi to the simmering soup and cook according to package instructions, usually 2–4 minutes, until the gnocchi float and are tender.
- Stir in the baby spinach and cook until wilted, about 1 minute.
- Remove from heat and stir in the grated Parmesan and chopped parsley. Taste and adjust seasoning if needed.
- Serve hot with extra Parmesan and parsley on top.
Notes
Partially blending gives a velvety base while keeping texture from the squash. You can substitute with cooked sausage or crumbled tempeh for extra protein.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian