Gnocchi with Butternut Squash Bechamel Sauce is a perfect fall comfort food dish. Butternut squash is combined in a simple Bechamel to create a flavorful , seasonal meal. The cream sauce is served over pillowy gnocchi which is a variety of pasta that are dough dumplings.
If you have the time to roast the butternut squash yourself it will be well worth it. However if you are in a hurry, you could buy canned organic butternut squash to make the butternut squash sauce. A can will be slightly less than 2 cups puree but will still work just fine.
Gnocchi with Butternut Squash Bechamel Sauce would make a hearty vegetarian delicious meal or a great seasonal side dish.
You might also like Vegetable Gnocchi.
SOME THINGS TO KNOW: FAQ’S
- There are different types of gnocchi that are available to be used in this recipe. You can use store-bought gnocchi or homemade gnocchi. Potato gnocchi and gnocchi made with semolina flour are ready available at the grocery store. Read What’s the Difference? to learn more about gnocchi.
SPECIAL EQUIPMENT NEEDED:
- Large pot
- Large skillet or large sauté pan
- If fresh butternut squash is not available, frozen or canned squash can be substituted.
- You can replace the butter with extra virgin olive oil.
- You can replace the whole milk with 2% milk or half and half. If you want to use a non-dairy milk, soy milk, almond milk or oat milk can be substituted.
- Red or yellow onion can be substituted for the shallots.
HOW TO STORE LEFTOVER GNOCCHI WITH BUTTERNUT BECHAMEL SAUCE:
- You can store the gnocchi covered in plastic wrap or in an airtight container in the refrigerator for 2-3 days.
- You can freeze the gnocchi for up to 3 months in an airtight freezer container or freezer bag.
HOW TO REHEAT GNOCCHI WITH BUTTERNUT BECHAMEL SAUCE:
- You can reheat the gnocchi, covered in a microwave safe dish in the microwave. Cook 2-3 minutes until heated through.
- You can reheat the gnocchi in a saucepan on the stovetop over medium low heat, stirring occasionally until heated through.
Vegetable broth not pictured.
Gnocchi with Butternut Squash Béchamel SaucePrint This
- 1 pound package gnocchi
- 2 tablespoons butter
- 2 tablespoons shallot, chopped
- 2 cloves garlic, chopped
- 2 tablespoons all purpose flour
- 1 cup whole milk
- 1 cup vegetable broth
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper (or to taste)
- 2 tablespoons light brown sugar
- 2 cups butternut squash puree ( you will need a 2 pound squash to yield 2 cups ) Or one 14.5 ounce can organic butternut squash
- *if you are roasting your squash you will need 1 tablespoon olive oil and salt and pepper.
Preheat oven to 400 degrees (only if you are roasting the butternut squash)
TO ROAST SQUASH:
Using a sharp knife,cut the squash in half the long way. Brush the squash halves with olive oil and sprinkle with salt and pepper. Place face down on a baking sheet. If you line the sheet with foil you will have less clean up. Bake about 35- 40 minutes until the squash is tender and golden brown.
Scoop the seeds from the squash and discard. Scoop the squash into a food processor or blender to puree.
SAUCE AND GNOCCHI:
Fill a large pot of water and bring to a boil over medium heat to cook the gnocchi. Add the uncooked gnocchi to the boiling water. Cook gnocchi according to the directions on the package. Lower the heat so they cook at a gentle simmer. Drain.
In a large saucepan or skillet, over medium low heat, melt the butter. Add the shallots and the garlic to the melted butter and cook, stirring for 2 minutes. Do not let them brown.
Add the flour and stir. Cook, stirring constantly for 1 minute. Add the vegetable broth slowly. Stir constantly so the mixture is smooth. Add the milk and continue stirring. Raise the heat to medium and stir until the mixture bubbles and thickens. Add the nutmeg, salt, pepper and brown sugar. Stir well. Add the butternut puree and stir until mixed in well and warm.
Pour over cooked gnocchi and serve.
* The gnocchi cooks very fast so this should not be done until the sauce is nearly completed.
Serve in a large bowl with parmesan cheese on the side.
If you are not using the sauce at once it may thicken slightly. As you reheat it, add more broth and milk until it is the original consistency. This sauce would also be great over any kind of pasta.