I first encountered Gnudi, those delightful little Butternut-Squash fluffy pasta pockets during a Sunset Food and Wine Tour in Venice while strolling through the enchanting evening canals. Since that trip, I’ve been motivated to recreate a taste of that Italian pasta dish at home.

If you’re unfamiliar with Gnudi, imagine them as the tender, fluffy Gnocchi

While Gnudi are typically prepared with Ricotta and frequently Spinach, I decided to add a warm seasonal twist by incorporating sweet roasted butternut squash. Naturally, no Autumn pasta dish would be complete without a luxurious brown butter sauce and crispy Sage to bring everything together.

Ingredients

For the Gnudi:

• 1 medium Butternut Squash (about 2¾ lb / 1.2-1.3 kg), halved lengthwise (optional sweet potato)
• 2 tsp olive oil
• Pinch of salt, for roasting
• 1 cup (245 g) whole-milk ricotta, drained
• 1 large egg
• ½ cup (45 g) finely grated Parmigiano-Reggiano
• ¾ cup (95 g) all-purpose flour, plus more for shaping and dusting
• ½ tsp (3 g) fine sea salt
• Pinch of freshly grated nutmeg

For the Brown Butter and Sage Sauce:

• 6 tablespoons (85 g) unsalted butter, divided
• 10–12 fresh sage leaves (optional thyme or basil leaves)
• ⅓ cup (30 g) finely grated Parmigiano-Reggiano
• 1 cup (240 ml) reserved Gnudi cooking water (as needed)
• 2–3 tbsp heavy cream (optional, for extra richness)
• Freshly ground black pepper, for serving
• Shaved Parmigiano-Reggiano, for serving

Step-by-Step Instructions

Step 1: Roast the Butternut Squash

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Rub the cut sides of the butternut squash halves with olive oil and season with a pinch of salt. Place them cut-side down on the baking sheet.
3. Roast for 45 to 60 minutes, or until the flesh is completely tender and easily pierced with a fork.
4. Scoop out 1 cup (approx. 250 g) of the flesh, discarding the seeds and skin. Crucial tip: Mash the squash and let it drain in a fine-mesh sieve for 15–20 minutes to remove excess moisture so your gnudi don’t turn out dense.

Step 2: Make the Gnudi Dough

1. In a large bowl, whisk together the drained ricotta, egg, Parmigiano-Reggiano, salt, nutmeg, and 1 cup of the cooled, drained roasted butternut squash until smooth.
2. Gently fold in the all-purpose flour just until combined. Do not overmix, or the gnudi will lose their tender, pillowy texture. The dough will be quite soft and sticky.

Step 3: Shape and Rest

1. Generously flour your work surface and your hands.
2. Divide the dough into smaller portions. Roll each portion gently into ropes about ¾-inch thick, then cut into pillows (about 1-inch pieces).
3. Dust the shaped gnudi lightly with flour so they don’t stick to one another, and let them rest on a parchment-lined baking sheet dusted with semolina or flour while you prep the water.

Step 4: Cook the Gnudi

1. Bring a large pot of generously salted water to a gentle simmer (not a violent boil, which can break the delicate gnudi).
2. Drop the gnudi in gently in small batches. They will sink to the bottom at first.
3. Once they float to the top (usually about 2 to 3 minutes), let them cook for another 1 minute, then gently remove them with a slotted spoon. Reserve 1 cup of the starchy cooking water before draining the rest!

Step 5: Toss in Brown Butter and Sage Sauce

1. In a large skillet, melt 4 tablespoons of the butter over medium heat. Add the fresh sage leaves and cook until the butter turns a deep golden brown and smells nutty, and the sage leaves are crispy (about 2–3 minutes). Remove the crispy sage and set aside.
2. Add the remaining butter, the reserved cooking water, and heavy cream (if using) to the skillet, swirling to create a glossy emulsion.
3. Add the cooked Gnudi directly into the skillet, tossing gently for 1 minute so they soak up all that wonderful flavor.
4. Stir in the grated Parmigiano-Reggiano until a creamy sauce coats the dumplings.

Step 6: Serve

Plate your butternut squash gnudi immediately, topping them with the crispy sage leaves, freshly ground black pepper, and shaved Parmigiano-Reggiano. Buon appetito!

Butternut Squash Gnudi

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8 ratings

November 1, 2026

by AngiesWeb

Cuisine Italian

Category European Cuisine Italy Main Course Recipes Southern Europe

Ingredients

• For the Gnudi:
• 1 medium butternut squash (or sweet potato), about 2¾ lb / 1.2-1.3 kg, halved lengthwise
• 2 tsp olive oil
• Pinch of salt, for roasting
• 1 cup (245 g) whole-milk ricotta, drained
• 1 large egg
• ½ cup (45 g) finely grated Parmigiano-Reggiano
• ¾ cup (95 g) all-purpose flour, plus more for shaping and dusting
• ½ tsp (3g) fine sea salt
• Pinch of freshly grated nutmeg
• For the Brown Butter and Sage Sauce:
• 6 tablespoons (85 g) unsalted butter, divided
• 10-12 fresh sage leaves (optional Thyme, Basil leaves)
• ⅓ cup (30 g) finely grated Parmigiano-Reggiano
• 1 cup (240 ml) reserved Gnudi cooking water, as needed
• 2-3 tbsp heavy cream, optional
• Freshly ground black pepper, for serving
• Shaved Parmigiano-Reggiano, for serving

Persons

6

Serving Size

1

Prep Time

20 minutes

Cook Time

1 hour

Total Time

1 hour, 20 minutes

The Gnodi is traditionally made with ricotta, often with spinach. I wanted to give them a little fall twist with roasted butternut squash. And of course, I had to finish them with brown butter and crispy sage.
Substitute Butternut Squash with Sweet Potato. Instead of Sage you could use Thyme or Basil.
 

Instructions

1. Roast the Butternut Squash (or Sweet Potatoes)
2. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. Rub the cut sides of the butternut squash halves with olive oil and season with a pinch of salt. Place them cut-side down on the baking sheet.
4. Roast for 45 to 60 minutes, or until the flesh is completely tender and easily pierced with a fork.
5. Scoop out 1 cup (approx. 250 g) of the flesh, discarding the seeds and skin. Crucial tip: Mash the squash and let it drain in a fine-mesh sieve for 15–20 minutes to remove excess moisture so your Gnudi don’t turn out dense.
6. Make the Gnudi Dough:
7. In a large bowl, whisk together the drained ricotta, egg, Parmigiano-Reggiano, salt, nutmeg, and 1 cup of the cooled, drained roasted butternut squash until smooth.
8. Gently fold in the all-purpose flour just until combined. Do not over mix, or the Gnudi will lose their tender, pillowy texture. The dough will be quite soft and sticky.
9. Shape and Rest:
10. Generously flour your work surface and your hands.
11. Divide the dough into smaller portions.
12. Roll each portion gently into ropes about ¾-inch thick, then cut into pillows (about 1-inch pieces).
13. Dust the shaped Gnudi lightly with flour so they don’t stick to one another, and let them rest on a parchment-lined baking sheet dusted with semolina or flour while you prep the water.
14. Cook the Gnudi:
15. Bring a large pot of generously salted water to a gentle simmer (not a violent boil, which can break the delicate Gnudi).
16. Drop the Gnudi in gently in small batches. They will sink to the bottom at first.
17. Once they float to the top (usually about 2 to 3 minutes), let them cook for another 1 minute, then gently remove them with a slotted spoon.
18. Reserve 1 cup of the starchy cooking water before draining the rest!
19. Brown Butter and Sage Sauce:
20. In a large skillet, melt 4 tablespoons of the butter over medium heat. Add the fresh sage leaves and cook until the butter turns a deep golden brown and smells nutty, and the sage leaves are crispy (about 2–3 minutes). Remove the crispy sage and set aside.
21. Add the remaining butter, the reserved cooking water, and heavy cream (if using) to the skillet, swirling to create a glossy emulsion.
22. Add the cooked Gnudi directly into the skillet, tossing gently for 1 minute so they soak up all that wonderful flavor.
23. Stir in the grated Parmigiano-Reggiano until a creamy sauce coats the dumplings.

Notes

Plate your butternut squash Gnudi immediately, topping them with the crispy sage leaves, freshly ground black pepper, and shaved Parmigiano-Reggiano.

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Tags

Autumn,

Gnocchi,

Italian cuisine,

Pasta Potato dish

Calories

364 kcal

15%

Protein

12 g

Cholesterol

98 mg

32%

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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