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!
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.
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!
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
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
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
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.
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.
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!
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!?Stay connected:Instagram: HealthyHelperFacebook: Healthy HelperTwitter: @Healthy_HelperPinterest: Healthy_HelperTikTok: KailaProulxBloglovin’: Healthy HelperShop with me on Amazon. Favorite products, fun finds, and more!
I am so amazed at how you made microwave gnocchi! So impressive!
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 🙂
I am discovering that it has so many uses! Can’t wait to keep experimenting. 🙂
So cool! So does the psyllium husk powder work as a binder, like cornstarch? I’ve never used it.
Yes exactly! But it’s even stronger…you hardly need any!
So impressed that these can be made in a microwave!
Thanks Annmarie! I am always looking for cooking hacks! 🙂
I can’t believe you made these in the microwave!! Genius!!!
They look really tasty. Hope you have a good weekend.
Woah! This is awesome. So few ingredients and so easy to make. This is definitely happening soon!
Thanks Jenny! Let me know how it goes!
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!
I’m glad you like the recipe!
Sounds really yummy and easy! I pinned it!
Thank you so much!
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) ??
I’m sorry! I don’t! I just bought a 1.5 pound butternut squash and used the whole thing! 🙁 When I make these again I can let you know!
Can I substitute almond flour or something else for coconut flour? (Allergies…)
I haven’t tried it myself so I can’t say for sure…but I don’t see it being a big issue! 🙂
These look fantastic – I’ll have to pick up some psyllium husk and try it out #letsgetrealsocial
Let me know how it goes!
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 .
Great! Thank you so much!
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 🙂
Definitely! It’s such an easy food hack! 🙂
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!
No problem! Glad you like it!
These look super good. Wish I had some right now!
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.
Thanks for stopping by!
Great idea! We are low carb so this is a great alternative to traditional gnocchi #recipeoftheweek
Thanks for stopping by! Hope you enjoy them!
Oh yum! I bet my kiddos would love these!
Certainly would! Perfect for munching!
This is brilliant! I have some butternut puree in the freezer. I might just have to try these out!
Lazy never looked so good!!! =)
Thanks for sharing at HVF – I’m pinning & sharing!
Thank you so much Kimmy!
I’ve been meaning to make gnocchi for a while and i like the idea of using butternut squash. #freefromfridays
Thanks Emma! Let me know if you try them!
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 🙂
Thank you so much! Enjoy!!
I love butternut squash gnocchi! Yum! Thanks for sharing this with us at Savoring Saturdys linky party! Hope you’ll join us again.
I’ll be there!
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 🙂
Thank you so much Kathryn! Happy to hear that!
This is so intriguing! They almost look like chicken nuggets! I’m pinning it!
Yes! And are just as fun to eat!
[…] Microwave butternut squash gnocchi via Kaila at Healthy […]
Healthy snack to do in a microwave!? I’m in!
Pinning and sharing 🙂
Thanks so much Mila!!
I’ve never tried making my own gnocchi recipe. This one has a little twist and sounds interesting. Thanks for sharing on Merry Monday.
No problem! Enjoy!
[…] from Healthy Helper […]
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!
I love gnocchi! Thanks for sharing this with us at Savoring Saturdays linky party! Have a great day!
Me too! I’ll be there!
this is awesome, kaila!!
[…] 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 […]
This really looks amazing! Can’t wait to try!
Thanks Amy!! Hope you love it!
I love gnocchi – gotta try this – Pinned! Thanks for sharing at the What’s for Dinner party.
Thanks for stopping by!!
[…] 2-Ingredient Butternut Squash Gnocchi […]
[…] 2-Ingredient Butternut Squash Gnocci from Healthy Helper […]
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!
Thanks for stopping by, Kim!
[…] Butternut Squash Gnocchi […]
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?
Nope you’re not missing anything! The recipe in the post is updated and correct. Enjoy! 🙂
Nope you’re not missing anything!! The recipe in the post is the updated recipe. I re-did the post and re-posted. So just follow the recipe in the post and you’ll be all set. 🙂
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?
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.
Sorry I can’t be of more help. There’s no way of me knowing what went wrong compared to everyone else that tried this recipe and had success.
I love gnocchi – I just tried some cauliflower gnocchi and it was great. What a great idea – Thanks for sharing at the What’s for Dinner party. Hope your weekend is fantastic!
If you don’t mind me interjecting – I’ve found that gnocchi made with vegetables is softer than the typical potato gnocchi. If you’re looking for the firmness it gives, you won’t get it in the veggie versions.
A little softer…but still delicious! 🙂
I agree with Philip A Tucker’s comment on September 15, 2019 at 8:37am. This recipe listed on your websie,healthyhelperkaila.com, does not include psyllium or mention a microwave. Is it on social media only? I would like to make this so please advise. Thanks for your help. Chris
The recipe on this page is the correct recipe…I am not sure where you’re seeing those other ingredients.