This is a great fall dish--warming nutmeg pairs deliciously with sweet, roasty butternut squash gnocchi and a rich alfredo-like cheese sauce. Although the gnocchi aren't as pillowy as your classic white potato gnocchi, they're still light-tasting and come with the added benefit of a little extra fiber and some eye-healthy vitamins.

Source:, September 2019


Recipe Summary

3 hrs
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F. Line a baking sheet with parchment paper; coat with cooking spray.

  • Place squash, cut sides down, on prepared baking sheet. Wrap potato in aluminum foil and place alongside squash. Roast in preheated oven until squash and potato are very tender, about 1 hour. Remove from oven; let stand until cool enough to handle, about 20 minutes.

  • Scoop squash flesh into a bowl; discard squash shells, and mash flesh. Press potato through a ricer into bowl with mashed squash. Working quickly and using gloved hands, add egg, 3 cups of the flour and 3/4 teaspoon of the salt to squash mixture; knead until dough is just smooth.

  • Divide dough evenly into 4 portions. Roll each portion into 1 (20-inch-long) rope. Cut each rope into 24 (3/4-inch) pieces. Roll each piece over tines of a fork; place on a clean baking sheet lined with parchment paper. Refrigerate, uncovered, at least 1 hour or up to overnight (or freeze 30 minutes).

  • Whisk together 1/2 cup of the milk and remaining 3 tablespoons flour in a small measuring cup or bowl. Bring remaining 1 1/2 cups milk to a boil over medium-high in a saucepan; whisk in flour mixture. Cook over medium-high, whisking often, until slightly thickened, about 4 minutes. Remove from heat. Stir in cheese, pepper, nutmeg and remaining 3/4 teaspoon salt. Set aside at room temperature until ready to use.

  • Bring a large pot of water to a boil over high. Working in 8 batches, add cold gnocchi; boil, stirring occasionally, until gnocchi begin to float, 2 to 3 minutes. Using a slotted spoon, transfer gnocchi to a plate lined with paper towels.

  • Heat 1 tablespoon of the oil over medium-high in a large nonstick skillet. Add half of the gnocchi; cook, tossing occasionally, until lightly browned, about 2 minutes. Add half of the cheese sauce and half of the parsley; toss to coat. Spoon mixture into a large serving bowl. Repeat process using remaining oil, gnocchi, cheese sauce and parsley. Serve immediately.

Nutrition Facts

1 cup
380 calories; protein 13g; carbohydrates 57g; dietary fiber 3g; sugars 5g; fat 11g; saturated fat 5g; calcium 200mg; potassium 588mg; sodium 515mg.