Butternut Squash Gnocchi

Butternut Squash Gnocchi

in a Cashew Cream & Broccoli sauce.

This is one of those amazing recipes where you’re already halfway done with the cooking without even stepping into the kitchen. And when it comes to gnocchi? Believe me, that is a good thing. No straining potatoes, waiting for them to cool, taking them through the works. That being said, should you not have made soup and not have any leftovers, feel free to check out my recipe for good ol’ original gnocchi instead (recipe coming soon).


If you’re having trouble rolling the dough with the fork due to its soft texture, I recommend freezing the dough for about 2-5 minutes. This will stiffen the dough a bit so rolling it around is easier.

Though not pictured, I find that parmesan cheese (or nutritional yeast) works very well as a topper for this dish.



  • 1 1/2 Cup of Butternut Squash Soup (see recipe)

  • 2 Cups Flour

  • 1 Egg

  • 1/4 cup of cashews, soaked.

  • 1/2 cup of vegetable stock.

  • 1 Tspn Salt

  • 1 Tspn Fresh Pepper

  • 1 Head of Broccoli (optional)


  1. Combine Butternut Squash Soup with egg until smooth.

  2. Fold wet ingredients into flour and mix until a ball of dough form.

  3. Flour counter excessively, turn out dough onto counter and work dough until it holds together. Let rest 30 minutes.

  4. Divide dough into four balls. Roll out dough balls into long lines, then with a dough scraper, cut into thumb-sized pieces.

  5. Take a fork and gently press and roll into the thumb-sized form dough. This creates the gnocchi shape.

  6. At this point you can either freeze your gnocchi in order to store it, or continue to prepare the gnocchi. If storing, I recommend laying out the gnocchi on a floured board until frozen, then removing from board and putting in tupperware (and back into the freezer).

Sauce + Gnocchi Prep

  1. Bring 4 cups of water to a boil.

  2. Blend soaked cashews until smooth. Add vegetable stock and blend. Turn over onto sauce pan and place on low heat.

  3. Once water is boiling, salt liberally. Drop in your gnocchi and cook. Gnocchi should be ready when they float up to the surface of the water.

  4. Transfer gnocchi into bubbling cashew cream sauce and coat gnocchi. (Optional: I like to blanche and throw in broccoli at this point, feel free to use any vegetable you see fit.)

  5. Turn out onto serving dish and lightly pepper as a finishing touch.

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