How to make gnocchi not chewy?

Top Tips for Gnocchi Dough Try not to knead it as kneading will develop the gluten and make your gnocchi chewy .

Why do you fork gnocchi?

Once the dumplings are formed, they are often pressed against a fork, or traditional gnocchi board, to form ridges that improve gnocchi's ability to adhere to sauce, and create the signature gnocchi shape . Alternatively, the gnocchi are left as smooth-edged lumps.

Why is my gnocchi not fluffy?

For gnocchi with a fluffy texture, don't knead the dough past the point where the flour is fully incorporated into the potatoes . Think large lemon size when you tear off a piece of dough to roll out. Move the palms of your hands back and forth to roll the torn-off portion into a long rope.

Does gnocchi always float when done?

Gnocchi are ready when they float .

Is gnocchi better with or without eggs?

Do you need egg in gnocchi? You can make gnocchi without eggs . However, if you use egg yolks in your gnocchi you don't need to be so precious with it. Egg yolk added to your gnocchi dough helps improve texture, and keep it together while cooking.

How long does gnocchi dough need to rest?

Gently bring the dough together to form a cohesive ball. You do not need to “work” the dough (this is not pasta or bread dough). The texture should feel warm, light, fluffy and smooth, like a giant mashed potato ball. Cover and let rest for 10 minutes .

Why did my homemade gnocchi fall apart?

If you overdo it with flour , your gnocchi will be too hard, if you put too little they will break during cooking. The rule says that the flour must be at most a third of the amount of potatoes.

What is the secret to light gnocchi?

Semolina flour: I coat the ricotta gnocchi in semolina flour before boiling . This creates a protective shell, which not only keeps the gnocchi from falling apart, but the inside texture stays light and delicate- no need for extra flour to bind the dough. I learned this tip from Jamie Oliver's Comfort Food.

What is the best flour for gnocchi?

Type 00 vs all-purpose vs bread flour You need to do plenty of that for homemade pizza dough, but you don't want to do much kneading at all when making gnocchi. Italian type 00 flours like Caputo and Anna brands produce a great result. Make sure you're buying 00 labeled for pasta and not labeled for pizza making.

What potato is best for gnocchi?

I find baking potatoes to be dry and floury. My favorite potatoes for gnocchi are Yukon gold or other yellow potatoes . They have a rich, buttery flavor and a creamy, fluffy texture. Flour: A judicious amount of unbleached all-purpose flour helps to turn the potatoes into dough.

What can you use if you don't have an gnocchi board?

If you don't own a gnocchi board, and you're short on time, you have a few different options. You can use the tines of a fork , holding it at a 90 degree angle with the tips of the tines touching the work surface. Roll the pieces of dough down the tines to create a depression on one side and a pattern on the other.

Why does my gnocchi fall apart?

My Gnocchi Are Falling Apart When I Cook Them This means there isn't enough flour and your dough is too wet . Try adding another 1/4 cup of flour and try again. A good idea is to have a pot of water on the go before you roll out and shape your gnocchi.

Butternut Squash Gnocchi Recipe - Chisel & Fork (2024)

October 24, 2021 by Ryan 3 Comments

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With just a few ingredients, you can make homemade butternut squash gnocchi that is tossed in a delicious brown butter sage sauce. Talk about fall comfort food.

Butternut Squash Gnocchi Recipe - Chisel & Fork (1)

I'm a fan of gnocchi - from gnocchi carbonara to baked ricotta gnocchi.

There are two things during the fall that I'm all about - butternut squash and gnocchi. Well I'm about homemade gnocchi year round but I figured why not combine the two!

RecipeTin Eats actually inspired me with her pumpkin gnocchi. Homemade gnocchi is one of those things that is surprisingly easy, it just takes some time to make. To me it is totally worth it though when compared to store-bought. Plus when you make it at home, you can create something like this butternut squash and sage gnocchi.

I've used homemade gnocchi many times when friends/family have come over. It's a great recipe to impress your guests! So if you're like me and craving some butternut squash this time of year, you can never go wrong with butternut squash gnocchi.

Jump to:

Ingredient Notes
Ingredient Swaps
Step-by-Step Photos
FAQs
Benefits of Butternut Squash
Side Dish Options
Pro Tips/Recipe Notes
Other Gnocchi Recipes
Butternut Squash Gnocchi

Butternut Squash Gnocchi Recipe - Chisel & Fork (2)

Ingredient Notes

Butternut squash - adds sweet and earthy undertones with hints of nuttiness to the gnocchi.
Egg - important in binding the gnocchi together.
Ricotta - helps act as a binder and also keeps the gnocchi light and pillowy.
All-purpose flour - you want to add just enough so the dough comes together.
Unsalted butter - by browning the butter, you add a nutty flavor which complements the gnocchi and makes for a great sauce.
Sage - when I think of fall, sage is the herb that comes to mind and is enhanced by cooking in the butter.

Ingredient Swaps

As with any recipe you can swap out some of the ingredients. Some variations include:

While I use butternut squash, pumpkin or sweet potatoes are good substitutes.
Ricotta cheese is great for gnocchi, but cottage cheese or even goat cheese are good substitutes.
I'm a fan of sage as the prominent herb flavor, but rosemary or thyme work great as well.
While not a substitute, if I want some protein, pancetta is my go-to.

Step-by-Step Photos

Butternut Squash Gnocchi Recipe - Chisel & Fork (3)

First, roast the butternut squash at 425°F in the oven for 45-50 minutes or until tender. Cool it down and then scoop out the flesh and mash with a potato masher. You can also puree in a food processor.

Place in a bowl with the ricotta, egg, Parmesan, salt and nutmeg. Mix until combined and then add flour ½ cup at a time, until just mixed.

Butternut Squash Gnocchi Recipe - Chisel & Fork (4)

Now mix until you can form a ball. The dough should be sticky still. Cut into 4-6 equal pieces.

Working with one piece of dough at a time, roll and stretch into a rope that is about 1 inch thick. Cut 1 inch wide pieces and transfer to a baking sheet with some flour so they don't stick.

Butternut Squash Gnocchi Recipe - Chisel & Fork (5)

Boil the gnocchi until they float and then transfer to a large skillet over medium-high heat with some oil. Pan-fry for 2 minutes to get it crispy. Remove from the skillet.

Add the butter and cook until browned, about 3-5 minutes. Add the garlic and sage, cooking for 30 seconds before adding in the gnocchi.

FAQs

Can I Use Pumpkin?

Yes. They great thing about this butternut squash gnocchi recipe is you can easily used canned pumpkin as well.

Benefits of Butternut Squash

Like many vegetables, butternut squash comes with a ton ofbenefits, including:

High in nutrients but low in calories
Rich in vitamins and minerals
Contains disease-fighting antioxidants

Side Dish Options

This gnocchi is rich and filling, so I prefer to have some veggies. Some options include:

Roasted Cauliflower
Parmesan Roasted Brussels Sprouts
Roasted Broccoli

Butternut Squash Gnocchi Recipe - Chisel & Fork (6)

Pro Tips/Recipe Notes

Add just enough flour. Let me be clear. While most times, you need 2 cups of flour for this recipe, there are times you need slightly more or slightly less. Every butternut squash is different in moisture content which is what controls the amount of flour you use. Use either a wooden spoon or your hands to mix in the flour until just incorporated and where the dough forms a loaf. It should be a soft dough.
Don't overmix. Just like anything with flour, if your overmix or knead too much, you'll get a tougher gnocchi. It won't be soft and pillowy. You want to mix until it just comes together.
Don't make them perfect. Gnocchi doesn't have to be perfect shapes or have ridges. Mine never look exactly the same but they taste great! Also you can skip the ridges. It's time consuming and not worth the effort.
Sprinkle with flour when cutting and transporting. Gnocchi can get sticky if there isn't flour sprinkled on it. As I'm rolling out the dough to cut and then cut into gnocchi and then transfer to a sheet, I sprinkle with flour to make sure it doesn't stick. Learn from me as I didn't do this in the past.
Boil until they float. When cooking gnocchi, boil it until they float and then remove and add to a sauce.

Butternut Squash Gnocchi Recipe - Chisel & Fork (7)

Other Gnocchi Recipes

Sweet Potato Gnocchi with Pesto
Sun-Dried Tomato Pesto Gnocchi
Pumpkin Gnocchi with Brown Butter Sauce

If you’ve tried this butternut squash gnocchi recipeor any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow meonFacebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.