3-Ingredient Butternut Squash Gnocchi [vegan + gluten-free]

1 month ago 16

3-Ingredient Butternut Squash Gnocchi

Author: Healthy Helper
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

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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.

3-Ingredient Butternut Squash Gnocchi [vegan + gluten-free]

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.

3-Ingredient Butternut Squash Gnocchi [vegan + gluten-free]

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!

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86 responses to “3-Ingredient Butternut Squash Gnocchi [vegan + gluten-free]”

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 🙂
- I am discovering that it has so many uses! Can’t wait to keep experimenting. 🙂
So cool! So does the psyllium husk powder work as a binder, like cornstarch? I’ve never used it.
- Yes exactly! But it’s even stronger…you hardly need any!
So impressed that these can be made in a microwave!
- Thanks Annmarie! I am always looking for cooking hacks! 🙂
I can’t believe you made these in the microwave!! Genius!!!
They look really tasty. Hope you have a good weekend.
- Thanks Julie!
Woah! This is awesome. So few ingredients and so easy to make. This is definitely happening soon!
- Thanks Jenny! Let me know how it goes!
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!
- I’m glad you like the recipe!
Sounds really yummy and easy! I pinned it!
- Thank you so much!
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) ??
- I’m sorry! I don’t! I just bought a 1.5 pound butternut squash and used the whole thing! 🙁 When I make these again I can let you know!
Can I substitute almond flour or something else for coconut flour? (Allergies…)
- I haven’t tried it myself so I can’t say for sure…but I don’t see it being a big issue! 🙂
These look fantastic – I’ll have to pick up some psyllium husk and try it out #letsgetrealsocial
- Let me know how it goes!
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 .
- Great! Thank you so much!
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 🙂
- Definitely! It’s such an easy food hack! 🙂
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!
- No problem! Glad you like it!
These look super good. Wish I had some right now!
- Thanks dear!
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.
- Thanks for stopping by!
Great idea! We are low carb so this is a great alternative to traditional gnocchi #recipeoftheweek
- Thanks for stopping by! Hope you enjoy them!
Oh yum! I bet my kiddos would love these!
- Certainly would! Perfect for munching!
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!
- Thank you so much Kimmy!
I’ve been meaning to make gnocchi for a while and i like the idea of using butternut squash. #freefromfridays
- Thanks Emma! Let me know if you try them!
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 🙂
- Thank you so much! Enjoy!!
I love butternut squash gnocchi! Yum! Thanks for sharing this with us at Savoring Saturdys linky party! Hope you’ll join us again.
- I’ll be there!
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 🙂
- Thank you so much Kathryn! Happy to hear that!
This is so intriguing! They almost look like chicken nuggets! I’m pinning it!
- Yes! And are just as fun to eat!
[…] Microwave butternut squash gnocchi via Kaila at Healthy […]
Healthy snack to do in a microwave!? I’m in!
Pinning and sharing 🙂
- Thanks so much Mila!!
I’ve never tried making my own gnocchi recipe. This one has a little twist and sounds interesting. Thanks for sharing on Merry Monday.
- No problem! Enjoy!
[…] 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!
- Me too! I’ll be there!
this is awesome, kaila!!
- Thanks girl!
[…] 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!

★★★★★
- Thanks Amy!! Hope you love it!
I love gnocchi – gotta try this – Pinned! Thanks for sharing at the What’s for Dinner party.
- Thanks for stopping by!!
[…] 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

★★★★★
- Thanks for stopping by, 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?
- Nope you’re not missing anything! The recipe in the post is updated and correct. Enjoy! 🙂
- Nope you’re not missing anything!! The recipe in the post is the updated recipe. I re-did the post and re-posted. So just follow the recipe in the post and you’ll be all set. 🙂
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.
- Sorry I can’t be of more help. There’s no way of me knowing what went wrong compared to everyone else that tried this recipe and had success.
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.
- A little softer…but still delicious! 🙂
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
- The recipe on this page is the correct recipe…I am not sure where you’re seeing those other ingredients.