Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc

Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc

29 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    40 m
  • Ready In

    1 h 20 m
Recipe by  SPEARL20

“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.”

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Adjust Servings

Original recipe yields 8 servings



  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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Reviews (29)

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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 flavor come through.



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 it. It took more flour than the recipe says but I did mine all whole wheat.

Kimberly Ann

Kimberly Ann

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 blanc at all. Next time I heated up butter, sage, pinch of salt/pepper in pan and tossed gnocchi with it - made the gnocchi a little crisp on outside - fantastic and paired well with the pumpkin pie spice.

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Amount Per Serving (8 total)

  • Calories
  • 226 cal
  • 11%
  • Fat
  • 8.3 g
  • 13%
  • Carbs
  • 30.1 g
  • 10%
  • Protein
  • 7.1 g
  • 14%
  • Cholesterol
  • 46 mg
  • 15%
  • Sodium
  • 1298 mg
  • 52%

Based on a 2,000 calorie diet



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Butternut and Acorn Squash Soup


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Gingery Quinoa-Stuffed Acorn Squash