Learn how to make simple, vegan, and gluten-free butternut squash gnocchi with just three ingredients. A cozy meal that’s easy, healthy, and delicious!
re you craving a simple, hearty, and satisfying meal that’s both vegan and gluten-free? This 3-ingredient butternut squash gnocchi recipe is a must-try! Made with just roasted butternut squash, gluten-free flour, and a dash of salt, this dish is perfect for a cozy dinner or a quick meal-prep staple. Let’s dive into how you can whip up this deliciously soft and pillowy gnocchi in no time!
Why You’ll Love This 3-Ingredient Butternut Squash Gnocchi Recipe
- Simple Ingredients: Only three ingredients needed for a delicious homemade gnocchi.
- Vegan and Gluten-Free: Perfect for plant-based and gluten-sensitive eaters.
- Budget-Friendly: Made with minimal ingredients that are easy to find.
Ingredients You’ll Need
- 1 medium butternut squash (about 1 ½ to 2 cups when roasted and mashed)
- 1 to 1 ½ cups of gluten-free flour blend (plus extra for dusting)
- A pinch of salt for taste
Instructions to Make 3-Ingredient Butternut Squash Gnocchi
1: Prepare the Butternut Squash
- Preheat your oven to 400°F (200°C).
- Slice the butternut squash in half, scoop out the seeds, and place it cut-side down on a baking sheet lined with parchment paper.
- Roast for about 40-50 minutes or until the squash is soft and can be easily scooped out with a fork.
- Let the squash cool slightly, then scoop out the flesh and mash until smooth.
2: Form the Dough
- In a large mixing bowl, combine the mashed squash with a pinch of salt.
- Gradually add the gluten-free flour to the squash mixture, stirring to form a soft, non-sticky dough. Use your hands to knead gently, adding more flour as needed.
3: Shape the Gnocchi
- Divide the dough into four sections. On a lightly floured surface, roll each section into a long rope about 1-inch thick.
- Use a knife to cut the rope into small gnocchi pieces (about 1 inch each). Optionally, use a fork to create grooves for a classic gnocchi texture.
4: Cook the Gnocchi
- Bring a large pot of salted water to a boil.
- Add the gnocchi in small batches. When they float to the surface (about 2-3 minutes), they are done. Use a slotted spoon to remove and drain.
3-Ingredient Butternut Squash Gnocchi
- Prep Time: 20 mins
- Cook Time: 5 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Diet: Vegan
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.
Serving Suggestions
Serve your butternut squash gnocchi with your favorite sauce or topping. Some great pairings include:
- A simple garlic and olive oil sauce
- Vegan pesto
- Marinara sauce (I like Yo Mama’s…code HEALTHYHELPER saves 30%!)
- Sautéed sage and vegan butter
Tips for Perfect Butternut Squash Gnocchi
- Consistency Matters: Aim for a soft, pliable dough that isn’t too sticky.
- Flour Choice: Using a gluten-free flour blend ensures a light texture.
- Storage: You can freeze the uncooked gnocchi in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag for up to three months.
Frequently Asked Questions
Q: Can I use another type of squash?
Yes, you can use other winter squashes like acorn or kabocha squash for a slightly different flavor.
Q: What flour alternatives work best?
If you’re not gluten-free, all-purpose flour works well. For a grain-free option, try almond or cassava flour.
Enjoy this delicious homemade butternut squash gnocchi that’s vegan, gluten-free, and perfect for any day of the week!
DISCOUNTS ON MY FAVORITE HEALTH PRODUCTS!
Stay connected:
Instagram: HealthyHelper
Snack Instagram: SnackLikeaChamp
Facebook: Healthy Helper
Twitter: @Healthy_Helper
Pinterest: Healthy_Helper
TikTok: KailaProulx
Bloglovin’: Healthy Helper
Shop with me on Amazon. Favorite products, fun finds, and more!
86 responses to “3-Ingredient Butternut Squash Gnocchi (vegan + gluten-free)”
This site uses Akismet to reduce spam. Learn how your comment data is processed.
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 🙂
So cool! So does the psyllium husk powder work as a binder, like cornstarch? I’ve never used it.
So impressed that these can be made in a microwave!
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!
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!
Sounds really yummy and easy! I pinned it!
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) ??
Can I substitute almond flour or something else for coconut flour? (Allergies…)
These look fantastic – I’ll have to pick up some psyllium husk and try it out #letsgetrealsocial
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 .
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 🙂
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!
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.
Great idea! We are low carb so this is a great alternative to traditional gnocchi #recipeoftheweek
Oh yum! I bet my kiddos would love these!
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!
I’ve been meaning to make gnocchi for a while and i like the idea of using butternut squash. #freefromfridays
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 🙂
I love butternut squash gnocchi! Yum! Thanks for sharing this with us at Savoring Saturdys linky party! Hope you’ll join us again.
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 🙂
This is so intriguing! They almost look like chicken nuggets! I’m pinning it!
(…) Microwave butternut squash gnocchi via Kaila at Healthy (…)
Healthy snack to do in a microwave!? I’m in!
Pinning and sharing 🙂
I’ve never tried making my own gnocchi recipe. This one has a little twist and sounds interesting. Thanks for sharing on Merry Monday.
(…) 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!
(…) 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!
★★★★★
I love gnocchi – gotta try this – Pinned! Thanks for sharing at the What’s for Dinner party.
(…) 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!
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?
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.
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.
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