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Active Time
1 hour 45 minutes
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Total Time
4 hours (includes chilling time)
For perfect gnocchi, don't work the dough too much and add as little flour as possible. It's okay if the dough is a little sticky.
Ingredients
Makes 6 servings
Special Equipment
Step 1
Preheat oven to 400°F. Cut squash lengthwise in half; discard seeds. Place squash halves, cut side up, on baking sheet and brush with oil. Roast until squash is very tender when pierced with skewer and browned in spots, about 1 1/2 hours. Cool slightly. Scoop flesh from squash into processor; puree until smooth. Transfer to medium saucepan; stir constantly over medium heat until juices evaporate and puree thickens, about 5 minutes. Cool. Measure 1 cup (packed) squash puree (reserve remaining squash for another use).
Step 2
Meanwhile, cook potato in medium saucepan of boiling salted water until very tender, about 20 minutes. Drain. While potato is warm, press through potato ricer into medium bowl; cool completely. Measure 2 cups (loosely packed) riced potato (reserve remaining potato for another use).
Step 3
Mix squash, potato, 1/2 cup Parmesan, egg, nutmeg, and salt in large bowl. Gradually add 1 3/4 cups flour, kneading gently into mixture in bowl until dough holds together and is almost smooth. If dough is very sticky, add more flour by tablespoonfuls. Turn dough out onto floured surface; knead gently but briefly just until smooth. Divide dough into 8 equal pieces.
Step 4
Line 2 large rimmed baking sheets with parchment. Sprinkle parchment lightly with flour. Working with 1 dough piece at a time, roll dough out on floured surface to about 1/2-inch-thick rope. Cut rope crosswise into 3/4- inch pieces. Working with 1 piece at a time, roll gnocchi along back of fork tines dipped in flour, making ridges on 1 side. Transfer gnocchi to baking sheets. Repeat with remaining dough. Cover loosely with plastic wrap and chill at least 1 hour. DO AHEAD:Can be made 6 hours ahead. Keep chilled.
Step 5
Working in 2 batches, cook gnocchi in large pot of boiling salted water until very tender, 15 to 17 minutes (gnocchi will float to surface but may come to surface before being fully cooked). Using slotted spoon, transfer gnocchi to same parchment-lined baking sheets. Cool. DO AHEAD:Can be made 8 hours ahead. Cover loosely and chill.
Step 6
库克黄油在沉重的大平底锅中头脑t just until golden, stirring often, 3 to 4 minutes. Add sage; stir 1 minute. Add gnocchi; cook until heated through and coated with butter, 5 to 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with 1/4 cup Parmesan. Serve with additional Parmesan.
With the dumplings, pour the Bastianich 2008 Vespa Bianco (Italy, $38), a white wine with wildflower and citrus notes.
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Reviews (35)
Back to TopThese were a lot of work but, as others have, I spread out the process throughout the day as I did other things around the house. I also made a double batch of the dough and popped it in the freezer to make the next meal easier. Next time, I plan on upping the flavor by roasting the squash longer to get that really sweet caramelization. And instead of boiling the potatoes, I roasted them with the squash (whole). Definitely a labor (of love) but very delicious!
wonsuponatime
Los Angeles, CA
1/5/2020
I made this recipe vegan by substituting nutritional yeast for the parmesan cheese, and a flax egg (1 tablespoon flax meal mixed with 2 1/2 tablespoons of water). I boiled one just to taste, and it was delicious, soft and pillowy.
arl8058
Philadelphia, PA
11/20/2018
I have made gnocchi once before, and it was pretty good. This recipe did not work for me at all. The dough was a sticky mess. I added at least 3x the flour to make it even workable. Froze the little pillows. Boiled for 10-minutes. They are little slimy nutmeg nightmares. The larger ones have no taste, but are at least a little firmer, so perhaps my cooking time was too long. Anyway - good luck with this one!
centipede_2003
Richmond, VA
3/28/2017
Tasty. We are considering some mushrooms sautéed in the butter as part of the finish. Cook the squash and potato early. You need a large potato to be two cups. I cooked the gnocchi four minutes after it rose to the top and that was plenty.
ecerb
3/6/2017
YUM! I'm not usually the biggest fan of gnocchi, but this dish is absolutely fantastic! The gnocchi freeze very well; a great recipe to double and freeze for future dinners.
jjadel
CO
11/22/2016
what an amazing recipe!! These are absolutely delightful, easy to make and taste fabulous. I make a double recipe and freeze them, and can have them whenever I want. Now, if I could only perfect the rolling and get them to look as pretty as they are in the picture.
null
Calgary, AB
8/8/2016
Worth the effort. Positive comments all around the family gathering yesterday. I agree with the other reviewer's comments-the cook time for the gnocchi after they float should only be a few minutes. Bummer for me, no left-overs.
CharleneB
Indianapolis, IN
10/20/2014
This is one of those dishes you should start early afternoon if you want to make it for dinner (or do the make ahead steps). It is time consuming, but definitely worth the effort. It was my first homemade gnocchi, and it made me want to try other gnocchi recipes as well. Two things - the cooking time is definitely way off - mine were ready in 3-5 minutes, and you definitely don't need a whole stick of butter - I used about 3 tablespoons. It is a great dinner meal with a nice glass of chilled white wine.
beard_z
Carmel, IN
3/9/2014
Made this for the second time, this time using red kuri squash which was even more delicious. Regarding the cooking time, i checked the 2 cookbooks i have of Lidia's and both have recipes for gnocchi which say to cook for 2 to 3 minutes after the have floated to the surface. The cook time in the recipe must be an editing error.
vgibbs
Victoria BC
11/20/2013
This was my first time making gnocchi, and it was definitely worth the effort. With every bite you get some sweet from the squash, some spicy pepper, some earthy sage, some salty parm. It's really special. A 1 lb squash yielded less than 1 cup of puree, but I had over 2 cups of potato, so it seemed to even out. I also only used 1 1/2 c flour. For the butter, I would suggest only using enough to coat the pan. That was plenty. I'm going to freeze the other half of the recipe. Can't wait to enjoy it someday soon!
bearzonia
Los Angeles, CA
10/27/2013
Oh my gosh! Sooo good! Yes, it's time consuming, but totally worth it! I followed the directions, except that I baked the potatoes (whole) along with the squash. They're much easier to peel and you don't have to worry about chopping them... Peel them while the squash cools in the pan.
quinnfl
Orlando
4/22/2013
Made this for a friends birthday.. It was so good, another friend requested it for his birthday..
Anonymous
San Francisco, Ca
2/9/2013
One of the keys to making this recipe it the allow both the squash and potato be completely cool, if not even cold by refrigerating both before combining with the rest of the ingredients. Cooking time is more like 3 to 5 minutes, in batches. After they float, there about done.
djembe11
Fairlee,Vermont
11/12/2012
I was on a search for tender gnocchi pillows! Well, this recipe fits the bill. Only thing I changed was the amount of nutmeg. I only used 1/4 tsp. Plus, the cooking time was 5 minutes..Not 15. Very, very delicious!
vacationma
Pittsburgh, PA
11/14/2011
我已经做了这道菜,洛杉矶的三倍st time I perfected it! The first two times I cooked the gnocchi the 15-17 min , it was way too long and the gnocchi were somewhat waterlogged. 3-5 min. is all that is required and the texture is much better. I also agree with increasing the sage amount. Awesome recipe! Lots of compliments.
Deb58
Binghamton, NY
2/10/2011
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