Butternut Squash Gnocchi with Béchamel Sauce by @helena_pudic

1h5

4 servings

🎃

400 g

Butternut squash

🌾

330 g

Flour

🥔

1

Potato

🧂

Salt

⚫

Pepper

🫗

Oil

🧈

30 g

Butter

🥛

500 ml

Milk

🧀

Parmesan

🪵

Cinnamon stick

  1. Cut
    • Butternut squash
    • Oil

    Cut the butternut squash into cubes, place on baking paper and drizzle with a little olive oil.

  2. Roast
    • Butternut squash

    Roast in a preheated oven at 200°C until soft, about 25 minutes.

  3. Cook
    • Potato

    Cook the potato in water as usual.

  4. Cool
    • Butternut squash
    • Potato
    • Salt

    Let the squash and potato cool, then mash them together and season with salt and pepper.

  5. Add
    • Flour

    Add the flour and work into a smooth dough that sticks slightly; if it feels too sticky, add a little more flour.

  6. Cut

    Cut the dough into a few pieces, roll each into a log and shape into gnocchi.

  7. Shape
    • Cinnamon stick

    Shape part of the gnocchi as little pumpkins and use cinnamon stick for the stems.

  8. Drop
    • Oil
    • Salt

    Drop the gnocchi into boiling, salted water with a little oil; they are done when they float to the surface, checking beforehand that they do not stick to the bottom.

  9. Melt
    • Butter
    • Flour

    For the béchamel, melt the butter, add the flour and stir quickly.

  10. Add
    • Milk

    Gradually add the milk, which has been warmed beforehand, stirring constantly so no lumps form.

  11. Season
    • Salt

    Season the béchamel with salt and pepper.

  12. Sprinkle
    • Parmesan

    Sprinkle the gnocchi with parmesan.

Butternut Squash Gnocchi with Béchamel Sauce by @helena_pudic

1h5

4 servings

🎃

400 g

Butternut squash

🌾

330 g

Flour

🥔

1

Potato

🧂

Salt

⚫

Pepper

🫗

Oil

🧈

30 g

Butter

🥛

500 ml

Milk

🧀

Parmesan

🪵

Cinnamon stick

Preparation Steps

  1. Step 1/12

    Cut the butternut squash into cubes, place on baking paper and drizzle with a little olive oil.

    🎃Butternut squash
    🫗Oil
    🔪Knife
    🪵Cutting board
    📜Baking paper

  2. Step 2/12

    Roast in a preheated oven at 200°C until soft, about 25 minutes.

    🎃Butternut squash
    📜Baking paper

  3. Step 3/12

    Cook the potato in water as usual.

    🥔Potato
    🍲Pot

  4. Step 4/12

    Let the squash and potato cool, then mash them together and season with salt and pepper.

    🎃Butternut squash
    🥔Potato
    🧂Salt
    ⚫Pepper
    🥣Mixing bowl

  5. Step 5/12

    Add the flour and work into a smooth dough that sticks slightly; if it feels too sticky, add a little more flour.

    🌾Flour
    🥣Mixing bowl

  6. Step 6/12

    Cut the dough into a few pieces, roll each into a log and shape into gnocchi.

    Rolling surface
    🔪Knife

  7. Step 7/12

    Shape part of the gnocchi as little pumpkins and use cinnamon stick for the stems.

    🪵Cinnamon stick
    Rolling surface

  8. Step 8/12

    Drop the gnocchi into boiling, salted water with a little oil; they are done when they float to the surface, checking beforehand that they do not stick to the bottom.

    🫗Oil
    🧂Salt
    🍲Pot
    🥄Slotted spoon

  9. Step 9/12

    For the béchamel, melt the butter, add the flour and stir quickly.

    🧈Butter
    🌾Flour
    🍲Saucepan
    🥄Whisk

  10. Step 10/12

    Gradually add the milk, which has been warmed beforehand, stirring constantly so no lumps form.

    🥛Milk
    🍲Saucepan
    🥄Whisk

  11. Step 11/12

    Season the béchamel with salt and pepper.

    🧂Salt
    ⚫Pepper
    🍲Saucepan
    🥄Whisk

  12. Step 12/12

    Sprinkle the gnocchi with parmesan.

    🧀Parmesan

Composition

Ingredients

Types

Vegetables, Grains, Spices, Fats, Dairy

Ingredients

Butternut squash, Flour, Potato, Salt, Pepper, Oil, Butter, Milk, Parmesan, Cinnamon stick

Notes

Butternut squash (or hokkaido pumpkin), Flour (for the dough), Potato (one medium potato), Salt (for the dough, to taste, for the béchamel), Pepper (for the dough, to taste, for the béchamel), Oil (amount not given, used in the dough and for roasting the squash (olive oil)), Butter (for the béchamel), Milk (for the béchamel), Parmesan (to sprinkle over the gnocchi, amount not given), Cinnamon stick (used as stems for the pumpkin-shaped gnocchi, amount not given)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Pescatarian, Egg-Free, Nut-Free, soy-free, Sugar-Free, Vegetarian

Calories

420 kcal

Macro nutrients

Protein: 12g, Carbohydrates: 62g, Fat: 13g, Fiber: 4g, Sugars: 6g

Nutritional Information

Minerals

Calcium: 180mg, Potassium: 550mg, Sodium: 480mg

Vitamins

Vitamin A: 480µg, Vitamin C: 9mg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

40 minutes

Cooking

25 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Hard (3/4)

Steps

12 steps

Equipments

Utensils

Baking paper, Knife, Cutting board, Pot, Mixing bowl, Rolling surface, Saucepan, Whisk, Slotted spoon

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Meal, Autumn Comfort Food

Origin

Source

Platform

instagram

Original Creator

@helena_pudic

Origin

Cuisine

Croatian, Italian

Geographic

Croatia, Europe

Various

Aspect

Texture

Soft, Pillowy, Creamy, Smooth

Flavors

Savory, Creamy, Slightly Sweet, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

cooked gnocchi with béchamel : 2 days (store in an airtight container,refrigerate promptly after cooling), uncooked shaped gnocchi : 1-2 months (freeze on a tray until firm,then transfer to a freezer bag,cook directly from frozen in boiling water)