Roasted winter squash gnocchi with shallot + sage oil

Making pasta from scratch is surprisingly simple, inexpensive, and delicious. You’ll up your kitchen prowess with this package-free, handmade gnocchi. Trust me, this one’s a game changer. This roasted Winter Squash Gnocchi with Shallot + Sage Oil is 100% vegan, uses just a few ingredients (most of which you probably have on hand) and can be made gluten-free in a pinch! This is going to be your go-to dinner party recipe from here on out. I love a reliable, plant-based recipe that’ll please just about anyone. You can easily make with friends for some enjoyable, hands-on cook time or save your leftovers in the freezers for when you need a cozy meal for one.

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roasted butternut squash
preparing butternut squash gnocchi

The more I cook with my hands, the closer I feel to my food. I’m more inclined to know what I’m eating, where it’s coming from, and how it’s being prepared if I can touch, smell, taste, and see as I go. Pasta making is the perfect medium for getting familiar with your food. Knowing how to roll and shape your dough is a great intro and she is a forgiving dish. Your gnocchi pieces don’t have to look picture perfect, get creative with your shapes and know that regardless, they will turn out delicious. Removing the pressure of perfection allows you to enjoy the process and get cooking more often.

We used butternut squash for our winter inspired flavor here over traditional potato gnocchi. (And save our seeds for toasting!) The squash does an excellent job of creating gluten-free pasta if you sub out flours, without loosing flavor. I’m in love with the color of these gnocchis–they’re vibrant and pair really well with our limey cabbage cilantro slaw for a bright, acidic contrast. Talk about a color combo! An easy-as-ever plant-based dinner that will look beautiful on any table.

Did you try out this recipe?? Let us know how it goes! #closedloopcooking

Stay hungry,
Hawnuh Lee
Closed Loop Cooking

Roasted winter squash gnocchi with shallot + sage oil   by

This roasted Winter Squash Gnocchi with Shallot + Sage Oil is 100% vegan, uses just a few ingredients (most of which you probably have on hand) and can be made gluten-free in a pinch! This is going to be your go-to dinner party recipe from here on out.

makes: 4 servings, approx | prep time: 20 min | cook time: 35 min | total time: 55 min

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butternut squash gnocchi


  • 1 pound butternut squash, approx 1 1/2 cups chopped (usually half a medium sized squash)
  • 4 cloves garlic
  • 1/4 cup olive oil, enough to coat
  • 1 - 1 1/2 tbsp kosher salt, enough to coat
  • 2 - 2 1/2 cups cups all purpose flour, plus extra for rolling (or sub equal parts for gluten-free flour)
  • 1/4 - 1/3 cup kosher salt for cooking water

Shallot + Sage Oil

  • 1 medium shallot
  • 6 - 7 sage leaves
  • 1/4 cup olive oil
  • 1/2 tsp kosher salt


  1. Preheat oven to 425°. Peel, de-seed, and roughly chop butternut squash into ½ inch pieces. Save your seeds and toast them! Add to large bowl. Mince garlic and add in. Add olive oil, 1 tbsp kosher salt and toss in bowl until thoroughly coated. Add additional oil and / or salt if squash is not evenly covered. Pour mixture onto ungreased baking sheet and smooth out for an even layer. Bake 30 minutes, until fork tender.
  2. Remove squash from oven, let cool 5-10 minutes. Place back into large bowl (no need to wash.) Using a potato masher or fork, smash squash in bowl until you have a smooth consistency, with no big pieces. Add flour in, one cup at a time, and mix well until combined. Add in extra flour as needed, you want your dough to roll off from your hands cleanly, it should not be very sticky.
  3. Once you’ve mixed in your flour well, pull off a chunk of dough and either using both hands or against a well floured surface, roll it into a long dough rope. You want it about ½ inch to ¾ inch approx in width.
  4. To make the gnocchi, use a knife or side of a fork to cut your dough rope into equal pieces, between ½ inch to 1 inch across. Shape your gnocchi into desired form, I like the easy “pillow method” of pinching the piece in on both sides. You can create the iconic gnocchi lines using a gnocchi paddle board or the backside of a fork. Take a cut piece of your dough rope, shape it into a semi oblong ball and roll it down the back of the fork, over on itself. Practice a bit and see what shape you like best. This does not have to be perfect. Create ropes using the remainder of your dough and cut into desired gnocchi shapes. As you create your gnocchi pieces, place them to the side of your rolling area but do not stack, they will sink in on themselves and revert to dough.
  5. On the stove, bring a medium sized pot of heavily salted water to boil, turn down to medium heat. Add in your gnocchi in 2 – 3 batches to not overfill the pot. You can add them into the water using a measuring or slotted spoon or carefully slid them into the pot. Stir immediately to prevent gnocchi from sticking to bottom of the pan. Let cook 5 – 7 minutes, you will know the gnocchi is done once it has floated to the top. Make sure to stir every few minutes to prevent sticking. Use a slotted spoon to remove from water and place in a bowl, repeat until all gnocchi is cooked. 
  6. While gnocchi is cooking, make the oil topping. Mince shallot. Roughly chop sage and set aside. Heat olive oil on the stove on medium heat. Once hot, add shallot. Stir 3 – 4 minutes, until pieces start to brown slightly. Add salt. Add in sage. Stir for approx 30 more seconds, until wilted. Remove from heat, spoon over gnocchi and serve warm!
  7. Enjoy! This dish is best enjoyed warm and will keep in the fridge about 4 – 5 days or in the freezer.


This recipe can use all purpose gluten-free flour interchangeably!

Rated [awcr_rating type="averageRating"]/5 based on 1 reviews


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