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homemade butternut squash ravioli with easy vegan butter and sage sauce
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Easy Butternut Squash Gnocchi

These butternut squash gnocchi are pillowy, fragrant, comforting and very easy to make at home from scratch. Quickly boiled in water and served with a creamy butter & sage sauce.
Servings: 3 people
Calories: 438kcal
Author: Adriana Z.


  • 240 g Roasted Butternut Squash Pulp*
  • 125 g Potato Flakes
  • 100 g Water
  • 100 g Flour + more for dusting

…for the sauce…

  • 40 g Butter
  • 10 g Olive Oil
  • 1 Bunch Fresh Sage 6-8 big leaves
  • 30 g White Wine Optional
  • Cooking Water up to 1/2 cup


  • Combine roasted squash, water and potato flakes in a blender bowl, and process to a smooth paste. Stir in the flour, a bit at a time, until you end up with a non-sticky dough. Let the dough rest for 30 minutes.
  • Divide the dough into 6-8 portions. Lightly flour the table or working surface and roll each piece into long sausage shapes about 1 cm (1/2 inch) 1 cm in diameter. Cut each sausage into 2-2.5 cm (1 inch) lengths and roll each piece against the back of a fork. Place the gnocchi on a floured surface or kitchen towel.
  • Repeat for the rest of the dough.
  • Bring to a boil 2 liters of salted water and gently dive in the gnocchi.
  • Wait until they come to the surface of the pan (normally a couple of minutes) and, with a slotted spoon, collect and drain the gnocchi.
  • For the sauce simply add the fats to a pan (butter + oil) with roughly chopped fresh sage leaves. Cook on medium high heat for 3-4 minutes after it starts bubbling (or until the sage turns slightly crispy).
  • Add the cooked gnocchi to the piping hot sauce, then pour in the white wine (optional) and allow the alcohol to evaporate for a couple of minutes.
  • Add a few tablespoons (up to 1/2 cup) of cooking water to the sauce, flick the pan with your wrist to a circular motion to help emulsify the sauce, tossing the gnocchi every now and then. The sauce should turn to creamy and glossy, and evenly coating the gnocchi.
  • Serve the gnocchi immediately and enjoy with a sprinkle of nutritional yeast or vegan grated cheese if you like.


*To roast the butternut squash you can follow the step 1 of this recipe.
To speed up the baking time you can chop the squash in more pieces prior to cook.


Calories: 438kcal | Carbohydrates: 69g | Protein: 8g | Fat: 15g | Saturated Fat: 7g | Potassium: 775mg | Fiber: 5g | Sugar: 3g | Vitamin A: 8837IU | Vitamin C: 51mg | Calcium: 55mg | Iron: 3mg