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As the days grow shorter and the air turns crisp, the allure of comfort food becomes irresistible. Fall is the season for cozy gatherings, warm blankets, and, most importantly, delicious home-cooked meals that warm the soul. One dish that beautifully embodies the warmth and richness of autumn is creamy butternut squash gnocchi. This delightful pasta dish marries the sweet, earthy flavors of roasted butternut squash with the comforting texture of gnocchi, creating a culinary experience that celebrates the essence of the season.

Autumn Dinner: Creamy Butternut Squash Gnocchi

Cozy up with a bowl of creamy butternut squash gnocchi this fall! This delicious dish features sweet roasted butternut squash blended into a rich, velvety sauce that perfectly clings to pillowy gnocchi. Packed with nutrients and bursting with comforting flavors, it’s perfect for family dinners or a quiet night in. Enjoy the essence of autumn in every bite! #ButternutSquash #Gnocchi #ComfortFood #FallRecipes #HealthyEating #HomemadeDeliciousness
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Ingredients
  

1 medium butternut squash (about 2 pounds), peeled and cubed

2 cups all-purpose flour (plus extra for dusting)

1 large egg

½ teaspoon nutmeg

½ teaspoon salt

¼ teaspoon black pepper

¾ cup heavy cream

1 tablespoon olive oil

2 cloves garlic, minced

½ cup grated Parmesan cheese (plus extra for serving)

Fresh sage leaves for garnish

Salt and pepper to taste

Instructions
 

Roast the Butternut Squash:

    Preheat the oven to 400°F (200°C). Spread the cubed butternut squash on a baking sheet, drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for about 25-30 minutes until tender and caramelized, stirring halfway through.

      Make the Gnocchi Dough:

        Once the squash is roasted and cooled slightly, transfer it to a large bowl and mash it until smooth. Add the egg, nutmeg, salt, and pepper, and mix well. Gradually incorporate the flour until a soft dough forms. You may need to adjust the amount of flour depending on the moisture of the squash.

          Shape the Gnocchi:

            Turn the dough out onto a floured surface and knead gently until smooth. Divide the dough into quarters. Roll each piece into a long rope about ½ inch in diameter, then cut into 1-inch pieces. Use a fork to create ridges in each piece, if desired, for better sauce adherence.

              Boil the Gnocchi:

                Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water, cooking them in batches if necessary. They are done when they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.

                  Prepare the Creamy Sauce:

                    In a large skillet over medium heat, add a tablespoon of olive oil and sauté the minced garlic for about 30 seconds until fragrant. Add the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, letting it melt and combine with the cream. Season with additional salt and pepper to taste.

                      Combine Gnocchi and Sauce:

                        Add the cooked gnocchi to the creamy sauce, tossing gently to coat them evenly. Cook for an additional 2-3 minutes until heated through, allowing the gnocchi to absorb some sauce flavors.

                          Serve:

                            Plate the creamy butternut squash gnocchi, garnish with fresh sage leaves and extra Parmesan cheese. Enjoy your warm and comforting autumn dinner!

                              Prep Time , Total Time, Servings: 20 mins | 1 hr | 4 servings