Butternut squash gnocchi

I often get our groceries delivered, which is an incredible blessing in our busy lives. But sometimes that means I don’t get exactly what we ordered. Sometimes I choose the wrong size item – it has become a bit of a joke that I, ahem, “sometimes” ordered tiny sized items by mistake. But occasionally it’s not my error and instead of getting two spaghetti squash, we end up with two butternut squash, which means when added to the one already in the fridge, we’ve got a lot of butternut squash! Time to get creative in the kitchen so the family doesn’t revolt!

And that’s how this delicious vegan and gluten-free recipe was born. We like simple flavors, so these go great with a little pasta sauce or just some garlic olive oil. Throw a little parsley and grated (vegan) cheese on top and you have a yummo meal!

If you have an instant pot it is very easy to prepare the squash. Just throw the whole squash in there with a little water and steam for 20 mins. When it’s done its easy to peel and chop. You can also bake the squash in the oven.

Butternut squash gnocchi

Course Dinner  Cuisine Mediterranean  Prep Time 45 minutes Cook Time 5 minutes Total Time 50 minutes Servings 6 people Author Claire Bartlett


  • 1 medium butternut squash
  • 2-3 cups gluten-free flour
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2 Tbsp nutritional yeast
  • 1/4 cup chopped parsley, to serve
  • 1/2 jar pasta sauce 


  1. Steam the whole squash in an Instant Pot for 20 mins with natural steam release. Peel and dice when cool enough to handle.Or peel, cube and bake at 350 for 30 minutes. 
  2. Boil a large pot of water with a little salt while preparing the gnocchi.
  3. Mash squash in a large bowl with a potato masher. 
  4. Add garlic powder, salt and nutritional yeast and stir well to combine.
  5. Add the first two cups of flour and combine. If more flour is needed to be able to work the dough, add a little at a time.
  6. Form the dough into a ball and divide into four parts.
  7. On a floured surface, shape one section into a long roll, then make approximately one inch slices. Using floured hands, roll each slice into a ball and flatten slightly. Or make any shape you like! Press with the tines of a fork to make them pretty.
  8. Drop small batches in boiling water. Don’t crowd the pot or the gnocchi will stick together. They are ready when they float to the top of the pot. 
  9. You can be making gnocchi and cooking it simultaneously or if you prefer not to multitask, make all the gnocchi and place on floured trays until ready to cook. 
  10. Warm pasta sauce and serve gnocchi with a little sauce, chopped parsley and a little grated (vegan) cheese.

Published by Claire Bartlett

Claire is a yogi, plant-based foodie, pilot wife, homeschooling twin mom, ex-pat Aussie living in California! She loves life and all the beauty to be found in it and likes to inspire others to see it too.

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