Butternut Squash Gnocchi over vegetables and sauce

Last week when I made a delicious tasting stew I had half of a butternut Squash left over, so I thought I’d make butternut squash gnocchi! It turned out to be amazing, and it has become a recipe my husband requests ALL the time.


1/2 butternut squash

1.5 cups white flour + 1/4 cup for cutting board

1 cup wheat flour

1/4 cup skim milk

1/4 tsp nutmeg

1/2 tsp salt

1/2 tsp pepper

1 tsp Smart Balance Original Butter Spread

4 tbs grated Parmesan Cheese

2 zucchini, chopped

1 container mushrooms

1 garlic clove, minced

1/4 red onion

1 tbs olive oil

1 jar Prego Heart Smart Ricotta Pasta Sauce


Bring a big pot of water to boil. Take half of a butternut squash (skin removed, half that is already cooked, if uncooked heat in the microwave until done and remove skin) and add it to a food processor and add all the spices, add milk, and then half cup by half cup add the flour, alternating between the white and wheat. Get it so that it is a sticky/doughy consistency. The denser your dough, the denser the gnocchi will be. When it is all mixed together, remove the blade from the food processor, and divide the dough into 4 equal rows, and lay out on a heavily floured cutting surface. Cut into pieces. When water is boiling, add the cut pieces using a slotted spoon to add them to the water. Here is the cool part, you will know when they are done because they will rise to the top! Put a collinder in a bowl on the counter next to them, and take them out of the water with the slotted spoon as they become done. When they are all out of the water, pour the water out, add them back to the pot, and add the Smart Balance Butter.

While the gnocchi is cooking, in a pan saute the garlic, onion, and olive oil, add the mushrooms and zucchini add a little salt and pepper to taste. When golden brown, simply add the jar of Prego (I only needed 1/2 the jar)

To serve ladle vegetable sauce mix in a bowl, add gnocchi, and top with desired amount of Parmesan cheese

 Ingredients for the dish

 This was the consistency of my dough

 lay in four rows on a floured surface

 cut into desired sizes

 This is how you know when they’re done, they’ll float to the top

 All finished and steaming!


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Showing 7 comments
  • thekitchenchaotic

    So I’ve been eyeing gnocchi recipes for a while, but kept thinking it might be a bit to complex… I think you’ve inspired me! This looks delicious and totally do-able. Thanks!

    • Sweetphi

      I’m so sorry I just saw your comment now! This recipe is one of my husbands favorites and definitely worth trying! The beauty of this recipe is that it doesn’t have to be done perfectly and it still comes out tasting great-totally do-able! Definitely let me know how it turns out!

  • Bridget

    How long do you cook the squash beforehand? Any trick to getting the skin off easily, last time I tried a recipe it was impossible! But then again, I’m a newbie to cooking :)

    • Sweetphi

      I usually cook the butternut squash in the microwave in 5 minute increments (I just set the whole thing in a Tupperware container) .. depending on the size it can take anywhere from 15-25 minutes! Those suckers take forever to cook, but once it is done (you can poke a fork through it) let it sit a good 10 minutes or until it can be touched without burning your fingers and the skin just peels right off like a banana. When i take it out of the microwave, i usually hold it with an oven mitt, cut it in half and scoop out the seeds and then let it cool, then i peel the skin right off. Can’t wait to hear how it turns out-this is Nicks favorite recipe!

      • Bridget

        Awesome! Thanks!! Plan to try it once I get settled into the new place :)

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