Butternut Squash + Gouda Gnocchi

This is the pasta dish I stumbled on as 2024 was coming to a close, and I am obsessed. Butternut Squash + Gouda Gnocchi, and it’s the best version of a butternut squash mac + cheese I’ve had. There is nothing else to say other than the gouda literally melts right in, and it’s kind of the best cheese choice for a mac + cheese style dinner. We add lots of thyme + red pepper flakes to add some “oomph” and each time we’ve whipped out this specific pasta, it seems to just tick all the boxes. Hearty but fresh, super flavorful, and cheesy. The gouda is punchy + tastes great with the squash, and we we are just currently very into this dinner.

We have played around with butternut squash pasta sauces a lot, and this one is just fool proof. And so easy! Roast squash in the oven, blend it with the cream, and you can combine the sauce with pasta + melt in the cheese all in one. For how delicious it tastes, it’s suprisingly simple. It’s also just pretty decadent, which is also so shocking that something so flavorful goes hand in hand with something so simple.

We have loved serving it over a bed of greens - fresh arugula or spinach works great! It just adds a little bit of freshness, and a crisp green tastes great with warm pasta + sauce loaded on top (especially for this meal!). A 10/10 cheesy pasta sauce I wouldn’t hesitate to try with any pasta on hand. Jordan also said he’s going to put it on eggs (?) - seems questionable to me but we’ll if that culinary creation graces our home kitchen.

 
 

For the pasta

  • 4 heaping c. butternut squash, cubed

  • 2 tbsp EVOO

  • salt + pepper

  • 3/4 heavy cream (I like to do 1/2 c. heavy cream + 1/4 c. half + half)

  • 1/4 c. chicken stock (plus more if needed)

  • 2 tbsp fresh thyme

  • 8 oz. gouda, shredded

  • gnocchi cooked to package instructions (we use Cauliflower gnochhi from TJs)

  • fresh arugula or spinach

  • garnish: parmesan + red pepper flakes

Start by preheating the oven to 375 + line a baking sheet with parchment paper. Lay the butternut squash on the baking sheet + drizzle with the olive oil. Season generously with salt + pepper. Toss it all together + roast for 30 minutes. Remove the squash from the oven, toss, and continue to roast another 15-20 minutes. Squash should be tender + lightly browned.

When the squash has finished cooking, add the squash, cream, thyme, + chicken stock to a blender + puree until smooth. A high powered blender works great (like a Ninja bullet or Vitamix).

Cook your gnocchi, & place cooked gnocchi in a skillet or Dutch oven over medium heat. Add in the sauce. If you want the sauce to be thinner, add in more chicken broth a 1/4 cup at a time. Stir the the shredded gouda a small handful at a time, stirring until its completely melted in. Repeat this process until all of the cheese has been incorporated.

Serve over a bed of fresh greens, an scoop of the sauce over the top, and garnish with cheese + red pepper flakes.

We always have so much extra sauce, and its easy to separate the pasta from the extra sauce to reserve the sauce for another cook.

Lesley ZehnerComment