3-Ingredient Butternut Squash Gnocchi [vegan + gluten-free]

Soft, pillowy butternut squash pasta bites with only 3 ingredients and made from scratch! This squash-based version of classic potato gnocchi is gluten-free, egg-free, and totally vegan. Just boil water and cook for a few minutes to indulge in a dish of pasta perfection! Top with your favorite sauce or seasonings for comforting, healthy meal any time you want. 

January is all about newness! The exhilaration from the New Year hasn’t quite settled in yet and everyone is enthusiastic about trying new things, exploring new hobbies, making healthy changes, and attacking each day with zeal. There’s just something in the air that screams PROGRESS! CHANGE! ENERGY!

3-Ingredient Butternut Squash Gnocchi | Soft, pillowy butternut squash pasta bites with only 3 ingredients and made from scratch! This squash-based version of classic potato gnocchi is gluten-free, egg-free, and totally vegan. Just boil water and cook for a few minutes to indulge in a dish of pasta perfection! Top with your favorite sauce or seasonings for comforting, healthy meal any time you want.

If only those feelings lasted all year round, am I right? Well, while I’m still riding the New Year’s high, I’ve been challenging myself to tackle some of those ‘intimidating’ recipes I mentioned. So far so good. I’ve checked off a few on that list already and I am excited to share one with you today.

3-Ingredient Butternut Squash Gnocchi | Soft, pillowy butternut squash pasta bites with only 3 ingredients and made from scratch! This squash-based version of classic potato gnocchi is gluten-free, egg-free, and totally vegan. Just boil water and cook for a few minutes to indulge in a dish of pasta perfection! Top with your favorite sauce or seasonings for comforting, healthy meal any time you want.

I’ve ALWAYS wanted to make homemade pasta, but since I don’t have a proper pasta machine I just kept putting it off. But then I remember one of my favorite pastas doesn’t require any sort of fancy gadgets…just strong your hands and a pot of water for cooking! Can you guess which variety I’m talking about?

Gnocchi, of course!

Soft, pillowy, perfectly dough “noodles” (more like dumplings!) that cling to whatever sauce you toss them in. One of my favorite comfort foods for sure!

3-Ingredient Butternut Squash Gnocchi | Soft, pillowy butternut squash pasta bites with only 3 ingredients and made from scratch! This squash-based version of classic potato gnocchi is gluten-free, egg-free, and totally vegan. Just boil water and cook for a few minutes to indulge in a dish of pasta perfection! Top with your favorite sauce or seasonings for comforting, healthy meal any time you want.

With a plan in mind, I took on the challenge of making pasta to a whole new level. Not only did attempt to make gnocchi from scratch, but I also used ingredients not typically found in this type of dish. Not to mention, I made it vegan, gluten-free, & only 3 ingredients. Did I set myself up for failure? Well, see for yourself!

3-Ingredient Butternut Squash Gnocchi | Soft, pillowy butternut squash pasta bites with only 3 ingredients and made from scratch! This squash-based version of classic potato gnocchi is gluten-free, egg-free, and totally vegan. Just boil water and cook for a few minutes to indulge in a dish of pasta perfection! Top with your favorite sauce or seasonings for comforting, healthy meal any time you want.

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3-Ingredient Butternut Squash Gnocchi

  • Author: Kaila Proulx
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 mins
  • Yield: 4 servings 1x
Scale

Ingredients

1 lb cubed butternut squash (no skin!)

1 white or russet potato, peeled and cut into chunks

2 cups gluten-free flour of choice

1 tsp sea salt, optional

1/2 tsp pepper, optional

Instructions

Steam (do not boil!) butternut squash and potato until soft (test with a fork). Place steamed squash and potato in a large mixing bowl and mash with a potato masher until smooth. Stir in flour and mix with your hands until a thick dough forms.

Flour your hands and flour your kitchen counter. Separate dough into two balls and roll each ball, one at a time, into a long snake-like line of dough on the floured surface. Cut lines of dough into 1 inch pieces. Repeat until all dough is used.

Meanwhile, boil a large pot of water. Once boiling place gnocchi pieces (do it in  2-3 batches) in the water and cook for 5-7 minutes. Remove gnocchi from the pot with a slotted spoon and place on a plate with paper towels on it to remove excess water. Top or mix with desired sauce.

Notes

Optional vegan Brown Butter Sage Sauce:
4 tbsp vegan butter
½ tsp dried sage
1/4 cup vegan parmesan
salt and pepper

Heat butter in a skillet or sauce pan until melted. Reduce heat to medium and add sage, parmesan, and salt & pepper. Stir until evenly combined. Pour in cooked gnocchi and stir until coated and heated through. Serve warm with more parmesan if desired.

Did you make this recipe?

3-Ingredient Butternut Squash Gnocchi | Soft, pillowy butternut squash pasta bites with only 3 ingredients and made from scratch! This squash-based version of classic potato gnocchi is gluten-free, egg-free, and totally vegan. Just boil water and cook for a few minutes to indulge in a dish of pasta perfection! Top with your favorite sauce or seasonings for comforting, healthy meal any time you want.

Gnocchi success was mine!

That’s right. I made 3-Ingredient Butternut Squash Gnocchi. The gluten-free flour worked perfectly to bring the steamed butternut squash to a doughy, malleable consistency. They’re basically the easiest, healthiest homemade gnocchi you could make.

And with the vegan brown butter sage sauce I made to top them with? They’re totally delicious too!

3-Ingredient Butternut Squash Gnocchi | Soft, pillowy butternut squash pasta bites with only 3 ingredients and made from scratch! This squash-based version of classic potato gnocchi is gluten-free, egg-free, and totally vegan. Just boil water and cook for a few minutes to indulge in a dish of pasta perfection! Top with your favorite sauce or seasonings for comforting, healthy meal any time you want.

I still want to try my hand at regular potato gnocchi, but in the meantime this is a tasty substitute! I enjoyed mine in a number of ways, including with the buttery sauce mentioned above. The subtle sweetness of the squash means they are perfect for tons of different toppings.

So, if you’re looking for some a bit out of the norm, a bit experimental, then these 3-Ingredient Butternut Squash Gnocchi are for you! Quirky? Yes. Non-traditional? You bet. But an awesome way to break out of your cooking comfort zone and TRY SOMETHING NEW this year.

What ‘new’ things are you embracing in 2021?

Have you tackled any foods you’re intimidated to make?

Are you a gnocchi lover? Or a pasta lover in general!?

 
 
 
 
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81 responses to “3-Ingredient Butternut Squash Gnocchi [vegan + gluten-free]”

  1. I am so amazed at how you made microwave gnocchi! So impressive!

  2. This alone is reason to buy psyllium! This is amazing! It’s like gnocchi magic! And in the microwave!?! I’m in awe of these little poppable squash-y bites. I like the addition of spices too. They are like snacking gnocchi 🙂

  3. So cool! So does the psyllium husk powder work as a binder, like cornstarch? I’ve never used it.

  4. So impressed that these can be made in a microwave!

  5. I can’t believe you made these in the microwave!! Genius!!!
    They look really tasty. Hope you have a good weekend.

  6. Woah! This is awesome. So few ingredients and so easy to make. This is definitely happening soon!

  7. Hi Kaila
    Butternut squash has always been a favorite vegetable for me and this recipes sounds quite tasty, Thanks for sharing on Real Food Fridays. Pinned & tweeted!

  8. Sounds really yummy and easy! I pinned it!

  9. Oh my gosh I’m so excited to try these! I have butternut squash to use up, AND I have psyllium husk that – like you mentioned – has only been touched for the odd one or two recipes so far. I’ve been trying to find new recipes to incorporate it.

    Do you have an idea of the measurement of squash puree this equals to (how many cups) ??

  10. Can I substitute almond flour or something else for coconut flour? (Allergies…)

  11. These look fantastic – I’ll have to pick up some psyllium husk and try it out #letsgetrealsocial

  12. This looks so delish! My husband is Italian so I have been afraid to try gnocci, but love squash so I may have to try it!

    You should like up at our Bloggers Spotlight party too. Everything gets pinned to the group board and there are two separate link ups, the post link-up and one for pins .

  13. This is just genius, I would never have even thought of making gnocchi in the microwave but it looks fabulous! This is going to make those weeknight-meals so much easier 🙂

  14. These butternut squash gnocchi are such a brilliant idea! I love it! Gnocchi were a fave of mine before going low starch paleo. Thanks for sharing your recipe!

  15. These look super good. Wish I had some right now!

  16. I’m really curious to try these out! I’m a huge fan of both gnocchi & butternut squash, so I can imagine how delicious these are. Thanks for sharing, stopping from SITS.

  17. Great idea! We are low carb so this is a great alternative to traditional gnocchi #recipeoftheweek

  18. Oh yum! I bet my kiddos would love these!

  19. This is brilliant! I have some butternut puree in the freezer. I might just have to try these out!

  20. Lazy never looked so good!!! =)
    Thanks for sharing at HVF – I’m pinning & sharing!

  21. I’ve been meaning to make gnocchi for a while and i like the idea of using butternut squash. #freefromfridays

  22. This looks – incredible. I love squash so much, and I also love easy, since I’m a terrible cook. Plus I have to be gluten free, so this is just a win for me all the way around. Pinned it so I can try it out at home! Thank you thank you 🙂

  23. I love butternut squash gnocchi! Yum! Thanks for sharing this with us at Savoring Saturdys linky party! Hope you’ll join us again.

  24. Untraditional maybe, but a fast and easy version of gnocchi? I’m so in for that! This looks delicious! Can’t wait to try these 🙂

  25. This is so intriguing! They almost look like chicken nuggets! I’m pinning it!

  26. […] Microwave butternut squash gnocchi via Kaila at Healthy […]

  27. Healthy snack to do in a microwave!? I’m in!
    Pinning and sharing 🙂

  28. I’ve never tried making my own gnocchi recipe. This one has a little twist and sounds interesting. Thanks for sharing on Merry Monday.

  29. […] from Healthy Helper […]

  30. These look fun to try! I can’t wait! How many servings would you estimate 1.5 pounds of squash yields?

    • It yields about 40 gnocchi pieces! So you could divide that up however you’d like! 🙂 Or make the pieces smaller or larger!

      • I made these last night and they didn’t seem to set up. they are pretty squishy and won’t really hold up shape like yours seem to. Did you let the squash cool before processing or adding the remaining ingredients? Flavor wise they are great!

        • Oh man! I am sorry to hear that! YES! You definitely have to let the squash cool before mixing everything. I am sorry I wasn’t more clear about that! I will make sure I emphasize that step more in the direction. I’m glad they taste great though! 🙂

        • Just checked! I already had ‘let it cool’ in the directions! 🙂 Let me know how it goes if you try them again!

  31. I love gnocchi! Thanks for sharing this with us at Savoring Saturdays linky party! Have a great day!

  32. this is awesome, kaila!!

  33. […] Butternut Squash from JPerry Fitness, Butternut Squash Bruschetta from Treble in the Kitchen, Microwave Butternut Squash Gnocchi from Healthy Helper, Butternut Squash and Sausage Ravioli from Midwestern Musings, 30 Minute […]

  34. This really looks amazing! Can’t wait to try!

  35. I love gnocchi – gotta try this – Pinned! Thanks for sharing at the What’s for Dinner party.

  36. […] 2-Ingredient Butternut Squash Gnocchi […]

  37. […] 2-Ingredient Butternut Squash Gnocci from Healthy Helper […]

  38. What a great idea! Sounds yummy and the possibilities are endless! Pinned! Thank you for sharing on Merry Monday! We hope you will join us again next week!
    Kim

  39. […] Butternut Squash Gnocchi […]

  40. Philip A Tucker says:

    Am I missing something? These comments all seem to be referring to a different recipe than the one above. They mention microwaving the gnocchi, and adding spices- none of them talk about the cooking directions above! Where do I find the alternate recipe?

  41. We were so excited to try this recipe, as the ingredients worked well with our dietary restrictions. We followed the recipe *exactly*, letting the squash cool, boiling until the gnocchi came to the top, about 3 minutes. Five minutes was too much, and the first batch came out mushy. We pulled the second batch out when they floated at 3 minutes as other recipes advised, but even though they were more solid, they were sticky inside and had an overall terrible texture. Try as we may, no batch came out good, and we threw everything away. We won’t be making this again.

    • I’m so sorry you had this experience. Over 50 people have reached out to me regarding this recipe (including people who have posted pictures of their own creations on Pinterest) and have loved it. No complaints. No issues at all! Obviously, I’m not in your kitchen with you so I don’t know what could have gone wrong. The only thing I can think is that too much squash was used. That is the only thing that would result in that sort of texture. You also made the brown butter sauce? If so, following those instructions would have cooked the gnocchi even more making the texture you described nearly impossible.

    • I also should ask: did you use cassava flour as the recipe called for?

  42. Sarah says:

    Yes, in fact I clicked on your link for cassava flour and used the brand you recommended. I did not use too much butternut squash, I followed the recipe *exactly* as I had stated previously. Cooking them in the butter sauce would not have cooked them through – only a thin layer on the outside had some solidity, the insides were completely mushy and appeared raw. Boiling them longer proved to overcook and they were totally mushy. I’ve been cooking for over 30 years so I know how to follow a recipe, this just didn’t work out.

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