Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc

Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc


"Acorn squash isn't my favorite autumn squash, so when my husband brought it home from the market, I had to find a creative way to eat it. This recipe is outstanding with the Parmesan sage sauce."


1 h 20 m servings 226 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 226 kcal
  • 11%
  • Fat:
  • 8.3 g
  • 13%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 1298 mg
  • 52%

Based on a 2,000 calorie diet

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  • Prep

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  1. Use a knife to perforate the acorn squash with several slits. Cook in microwave for 10 minutes. Scrape the flesh into a bowl. Stir in the garlic, 1/2 teaspoon salt, egg, and whole wheat flour. Add the white flour in small amounts and mix until you get a sticky dough with a manageable texture. Turn the dough out onto a floured surface and roll into thin ropes. Slice the dough into quarter-sized gnocchi.
  2. Bring the water with 1 tablespoon salt to a boil in a large pot; add the gnocchi to the boiling water one at a time, until they are all floating at the top; remove with a slotted spoon to a large bowl; set aside.
  3. Discard all but 1 1/2 cups of the water from the pot and return to heat; add the bouillon cube, beer, sage, and pepper and bring to a boil; continue to boil until the mixture reduces to about half its original volume, about 15 minutes; reduce heat to medium. Whisk the butter cubes into the mixture, one at a time, until they are all melted into the liquid; immediately return the gnocchi to the mixture, turn off the heat, and stir in the Parmesan cheese. Cover the pot and allow to sit for 10 minutes before serving.
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  1. 39 Ratings


These tasted good and were an interesting change of pace. Unfortunately, the whole wheat flour completely overpowered the squash. Semolina flour might be a better choice for letting the squash...

ohhhhhhhhhhhh my gosh, heavenly!! I didnt have sage so I had to use a bit of rosemary and thyme instead but it still turned out AMAZING. Quite a simple recipe but a bit time consuming--worth ...

The gnocchi itself is great and so simple - thank you! 2nd time I made it, I added a tspn of pumpkin pie spice (blend of ginger, cinn, nutmeg, allspice) to dough. I didn't care for the beurre bl...

Making the gnocchi was much more time consuming than I thought it would be, but turned out great. In forming the dough, 1 cup of white flour was not enough to make the dough workable, I probabl...

I was excited to try this recipe and as I sit here eating it and I am less than thrilled. I have a few comments: The gnocchi were pretty easy to make, but there really should be a weight for ...

I gave it 4 stars for the way I made this dish. It probably would have been better if I hadnt used frozen squash, but sonce I did it was too wattery, and therefore I had to use a-lot of flour, a...

This requires time and patience (and way more white flour than called for), but it's fun, tasty and satisfying. I wanted a creamier sauce so I served this with "Creamy Sage Butter Sauce."

The gnocci was good. If you have to disguise squash, this is a good way to do it. I used only white flour and I used about 3.5 cups. The brown butter sauce suggested was good, but not really ...

I didn't try the sauce, but this gnocchi was yummy. Even my 4 year old asks for it, and I have a hard time getting him to eat veggies! Thank you!