Gnocchi Recipes

Gnocchi with Chestnut and Butternut Squash Sauce recipe

This creamy, wintery dish is perfect for curling up with on a cold night in front of the fire. Homemade potato gnocchi is served with a creamy butternut squash and chestnut sauce in this simple recipe. Serve with some pan-fried chicken or salmon.


  • 2 large baking potatoes
  • 4 egg yolks
  • 60g fine flour (tipo '00' flour is best)
  • 2 tbsp. freshly grated parmesan cheese
  • 1/2 tbsp. freshly chopped parsley
  • 1 tsp. salt
  • 3 tbsp. butter
  • 150g cooked chestnuts, peeled, chopped
  • 150g butternut squash, peeled, chopped
  • Salt and pepper


  1. Heat the oven to 180C. Bake the potatoes in the oven for one hour or until completely cooked then leave to cool.

  2. Scoop 200g of cooked potato into a bowl. Mash until smooth, then add egg yolks, flour, parmesan, parsley and salt. Stir until it forms a dough. Divide into a couple of pieces and then roll out on a floured work surface into a thin sausage of about 1/2 an inch thick, then cut each sausage into gnocchi of 1 inch long.

  3. Cook gnocchi for 1-2 minutes in boiling salted water until they float.

  4. Heat 1 tbsp. of butter in a frying pan. Cook chestnuts and butternut squash together for 5 minutes, then add a little cooking water from the gnocchi. Whisk in the rest of the butter until the sauce thickens, season to taste and add the gnocchi. Stir to coat then serve immediately.

Sprinkle with a little parsley or add a little cooked bacon to the sauce for a bit of saltiness and extra flavour. Recipe serves 2.

Author: Laura Young

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Published: May 24, 2012
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Published by Starsol