The BEST Butternut Squash Gnocchi

🎉 Introduction
There’s something truly cozy about a bowl of gnocchi tossed with roasted butternut squash, herbs, and cheese. This Butternut Squash Gnocchi recipe delivers creamy textures, nutty flavors, and a satisfying bite—all in under an hour. The roasted squash caramelizes beautifully, pairing perfectly with garlic, rosemary, and gooey fresh mozzarella.

Instead of pancetta or prosciutto, this version uses crispy chicken bites to add a savory crunch while keeping the dish light and wholesome. Walnuts give an earthy crunch, and parmesan ties everything together with salty richness. It’s the kind of dish you’ll want to curl up with on a chilly evening.

🧰 Equipment Needed

• Baking sheet lined with parchment paper
• Large pot for boiling gnocchi
• Colander
• Large skillet or frying pan
• Wooden spoon or spatula
• Knife and cutting board
• Cheese grater

🛒 Ingredients

• 500 g butternut squash, peeled and chopped into 2.5 cm cubes
• 500 g shelf-stable gnocchi
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 yellow onion, finely diced
• Juice of 1 lemon
• 3 sprigs rosemary (leaves removed, finely chopped)
• 50 g walnuts, roughly chopped
• 75 ml milk
• 1 ball fresh mozzarella, torn into pieces
• 50 g grated parmesan
• 50 g crispy chicken bites (instead of pancetta/prosciutto)
• Salt and black pepper, to taste

👩‍🍳 Directions

Step 1: Roast the butternut squash

• Preheat oven to 400°F (200°C).
• Spread cubed butternut squash on a baking sheet, drizzle with 1 tbsp olive oil, season with salt and pepper.
• Roast for 25–30 minutes, flipping halfway, until golden and tender.

Step 2: Cook the gnocchi

• Bring a large pot of salted water to a boil.
• Cook gnocchi according to package directions until they float (about 2–3 minutes).
• Drain and set aside.

Step 3: Make crispy chicken bites

• In a skillet, cook small chicken pieces with a little olive oil until golden and crispy.
• Remove and set aside.

Step 4: Build the flavor base

• In the same skillet, heat 1 tbsp olive oil.
• Add onion and sauté until soft and translucent, about 5 minutes.
• Stir in garlic and rosemary, cooking for 1 minute until fragrant.

Step 5: Create the sauce

• Add roasted squash to the skillet and mash slightly with a spoon.
• Pour in milk and lemon juice, stirring until a creamy sauce forms.

Step 6: Combine everything

• Toss in the cooked gnocchi, walnuts, crispy chicken bites, and parmesan.
• Stir gently until coated and heated through.

Step 7: Finish with mozzarella

• Tear fresh mozzarella over the top.
• Let it melt slightly before serving.

Step 8: Serve

• Plate the butternut squash gnocchi warm.
• Garnish with extra rosemary, parmesan, or walnuts.

🍽️ Servings & Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

🧊 Storage & Reheating

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Not recommended (mozzarella and gnocchi don’t freeze well).
• Reheating: Warm gently in a skillet with a splash of milk or broth to restore creaminess.

🥄 Variations

• Vegetarian version – Skip the crispy chicken bites.
• Nut-free option – Leave out walnuts or swap with toasted pumpkin seeds.
• Extra creamy – Stir in a spoonful of cream cheese.
• Cheese swap – Try gorgonzola or fontina instead of mozzarella.
• Herb twist – Swap rosemary for sage or thyme.

❓ 10 FAQs

1. Can I use frozen butternut squash?
   Yes, roast straight from frozen—just add 5 extra minutes.
2. Can I skip the mozzarella?
   Yes, but it adds a lovely gooey texture.
3. What type of gnocchi works best?
   Shelf-stable, fresh, or frozen all work—just adjust cooking time.
4. Can I make this vegan?
   Yes, use plant-based milk and cheese, and skip chicken.
5. Do I have to roast the squash?
   Roasting brings the best flavor, but steaming works in a pinch.
6. Can I use chicken broth instead of milk?
   Yes, it makes the sauce lighter.
7. What can I use instead of walnuts?
   Almonds, pecans, or hazelnuts all work.
8. Can I prepare this ahead of time?
   Yes, but add mozzarella right before serving.
9. Why is my sauce too thick?
   Add a splash of milk or broth to loosen it.
10. What pairs well with this dish?
    A crisp green salad or garlic bread complements it perfectly.

🏁 Conclusion
This Butternut Squash Gnocchi is creamy, cheesy, and full of autumn flavors. With roasted squash, herbs, walnuts, and melty mozzarella, it’s comforting yet elegant. The addition of crispy chicken bites makes it hearty enough for a full meal, while the one-pan sauce keeps things simple. Perfect for fall dinners or cozy weekends!

Adam

The BEST Butternut Squash Gnocchi

There’s something truly cozy about a bowl of gnocchi tossed with roasted butternut squash, herbs, and cheese. This Butternut Squash Gnocchi recipe delivers creamy textures, nutty flavors, and a satisfying bite—all in under an hour. The roasted squash caramelizes beautifully, pairing perfectly with garlic, rosemary, and gooey fresh mozzarella. Instead of pancetta or prosciutto, this version uses crispy chicken bites to add a savory crunch while keeping the dish light and wholesome. Walnuts give an earthy crunch, and parmesan ties everything together with salty richness. It’s the kind of dish you’ll want to curl up with on a chilly evening.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Ingredients Equipment Method Notes

Ingredients

  

• 500 g butternut squash peeled and chopped into 2.5 cm cubes
• 500 g shelf-stable gnocchi
• 2 tbsp olive oil
• 4 cloves garlic minced
• 1 yellow onion finely diced
• Juice of 1 lemon
• 3 sprigs rosemary leaves removed, finely chopped
• 50 g walnuts roughly chopped
• 75 ml milk
• 1 ball fresh mozzarella torn into pieces
• 50 g grated parmesan
• 50 g crispy chicken bites instead of pancetta/prosciutto
• Salt and black pepper to taste

Equipment

• Baking sheet – lined with parchment paper
• Large pot for boiling gnocchi
• Colander
• Large skillet or frying pan
• Wooden spoon or spatula
• Knife and cutting board
• Cheese grater

Method

 

Step 1: Roast the butternut squash

1. Preheat oven to 400°F (200°C).
2. Spread cubed butternut squash on a baking sheet, drizzle with 1 tbsp olive oil, season with salt and pepper.
3. Roast for 25–30 minutes, flipping halfway, until golden and tender.

Step 2: Cook the gnocchi

1. Bring a large pot of salted water to a boil.
2. Cook gnocchi according to package directions until they float (about 2–3 minutes).
3. Drain and set aside.

Step 3: Make crispy chicken bites

1. In a skillet, cook small chicken pieces with a little olive oil until golden and crispy.
2. Remove and set aside.

Step 4: Build the flavor base

1. In the same skillet, heat 1 tbsp olive oil.
2. Add onion and sauté until soft and translucent, about 5 minutes.
3. Stir in garlic and rosemary, cooking for 1 minute until fragrant.

Step 5: Create the sauce

1. Add roasted squash to the skillet and mash slightly with a spoon.
2. Pour in milk and lemon juice, stirring until a creamy sauce forms.

Step 6: Combine everything

1. Toss in the cooked gnocchi, walnuts, crispy chicken bites, and parmesan.
2. Stir gently until coated and heated through.

Step 7: Finish with mozzarella

1. Tear fresh mozzarella over the top.
2. Let it melt slightly before serving.

Step 8: Serve

1. Plate the butternut squash gnocchi warm.
2. Garnish with extra rosemary, parmesan, or walnuts.

Notes

🧊 Storage & Reheating

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended (mozzarella and gnocchi don’t freeze well).

Reheating: Warm gently in a skillet with a splash of milk or broth to restore creaminess.

🥄 Variations

Vegetarian version – Skip the crispy chicken bites.

Nut-free option – Leave out walnuts or swap with toasted pumpkin seeds.

Extra creamy – Stir in a spoonful of cream cheese.

Cheese swap – Try gorgonzola or fontina instead of mozzarella.

Herb twist – Swap rosemary for sage or thyme.

❓ 10 FAQs

Can I use frozen butternut squash?
Yes, roast straight from frozen—just add 5 extra minutes.

Can I skip the mozzarella?
Yes, but it adds a lovely gooey texture.

What type of gnocchi works best?
Shelf-stable, fresh, or frozen all work—just adjust cooking time.

Can I make this vegan?
Yes, use plant-based milk and cheese, and skip chicken.

Do I have to roast the squash?
Roasting brings the best flavor, but steaming works in a pinch.

Can I use chicken broth instead of milk?
Yes, it makes the sauce lighter.

What can I use instead of walnuts?
Almonds, pecans, or hazelnuts all work.

Can I prepare this ahead of time?
Yes, but add mozzarella right before serving.

Why is my sauce too thick?
Add a splash of milk or broth to loosen it.

What pairs well with this dish?
A crisp green salad or garlic bread complements it perfectly.

🏁 Conclusion
This Butternut Squash Gnocchi is creamy, cheesy, and full of autumn flavors. With roasted squash, herbs, walnuts, and melty mozzarella, it’s comforting yet elegant. The addition of crispy chicken bites makes it hearty enough for a full meal, while the one-pan sauce keeps things simple. Perfect for fall dinners or cozy weekends!