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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 206.9
  • Total Fat: 1.6 g
  • Cholesterol: 37.2 mg
  • Sodium: 44.4 mg
  • Total Carbs: 43.3 g
  • Dietary Fiber: 6.3 g
  • Protein: 7.2 g

View full nutritional breakdown of Butternut Squash Gnocchi calories by ingredient
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Butternut Squash Gnocchi

Submitted by: JANETMS
Butternut Squash Gnocchi

Introduction

part 2 of my butternut squash fascination! This time baked the squash and then put the flesh into a colander overnight to drain. Then I mashed it, mixed in egg & flour (the exact amount of flour will vary due to humidity and wetness of the squash)and created yummy little dumpling! part 2 of my butternut squash fascination! This time baked the squash and then put the flesh into a colander overnight to drain. Then I mashed it, mixed in egg & flour (the exact amount of flour will vary due to humidity and wetness of the squash)and created yummy little dumpling!
Number of Servings: 6

Ingredients

    1 butternut squash, roasted
    2 eggs
    equal amount white & wheat flour
    salt & pepper to taste

Directions

Cut squash in half, roast for 30 - 45 mins in 350F oven. scoop flesh from shell, mash lightly, put in colander and let drain overnight in fridge.
Mash squash, mix in 2 eggs, add flour in 1/2 c increments until a sticky dough is formed. I scoop dumplings (passing back and forth between 2 spoons to form) and drop in boiling salted water. Let poach 3 minutes.
Serve with butter sage sauce

Number of Servings: 6

Recipe submitted by SparkPeople user JANETMS.






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  • 5 of 5 people found this review helpful
    roll piece of dough into a small snake, cut into 1/2 inch pieces, flour the tines of a fork. use your thumb to roll dough down the back of the fork or simply cook the little pieces cut from the snake. it takes some practice to get gnoochi to look like picture! - 11/20/12

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  • 1 of 1 people found this review helpful
    Maybe I didn't do it right but mine ended up tasting very wheaty. Once in a while I would get a bite that was really bursting with squash flavor, and those were good, but overall, not impressed. Way to much work for the flavor. Won't be repeating. - 1/7/13

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  • Why drain the flesh in the fridge overnight? - 1/4/13

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  • sounds awesome goingto make some tonight test run for thanksgiving side - 11/20/12

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  • How did you get the pattern on the dumplings and all looking consistently the same?
    - 11/20/12

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  • 0 of 2 people found this review helpful
    Sounds delish! I'm going to give it a try. Thanks. - 11/14/12

    Was this review helpful?   yes  No