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    You are in: Home / Recipes / Potato Gnocchi With Butternut Squash and Wild Mushrooms Recipe
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    Potato Gnocchi With Butternut Squash and Wild Mushrooms

    Potato Gnocchi With Butternut Squash and Wild Mushrooms. Photo by Dr.JenLeddy

    1/2 Photos of Potato Gnocchi With Butternut Squash and Wild Mushrooms

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    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    35 mins

    20 mins

    MarieRynr's Note:

    Roast the squash and make the gnocchi a day ahead and then this dish may be put together quickly. I often use purchased potato gnocchi from the chill cabinet in my local supermarket and it is still delicious.

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    Units: US | Metric



    • 1 small butternut squash, roasted and cut into 1 inch cubes
    • 4 tablespoons butter
    • 1 cup sliced cremini mushroom (or shitake mushroom caps)
    • 2 -3 tablespoons lemon juice
    • 2 teaspoons sage leaves, cut into thin strips
    • salt & freshly ground black pepper


    1. 1
      Plate the grated, cooked potatoes on a work surface in a mound. Make a well in the center and sprinkle with salt and pepper. Add the egg yolk and begin to knead in half the flour. When moistened, add the other half of flour and knead until the dough comes together. let it rest for 2 minutes.
    2. 2
      Fill a large pot with cold water, add 1 teaspoons salt and bring to a boil. Have a bowl of ice water nearby.
    3. 3
      Cut the dough into 4 equal pieces. Roll each piece into a 1/2 inch log. Cut each log into 1/2 inch pieces. When the water is boiling drop the gnocchi into the water and boil until the pieces float to the surface, about 1 minute.
    4. 4
      Remove the gnocchi and plung into the ice water to stop the cooking, then let drain.
    5. 5
      Melt butter in a 10 inch skillet over medium high heat. Stir in mushrooms and cook until tender, about 5 minutes. Stir in cubed roasted squash and cooked potato gnocchi. Add lemon juice, sage strips and season with salt and pepper.
    6. 6
      Cook, tossing occasionally until gnocchi and squash start to brown, about 5 to 8 minutes.

    Ratings & Reviews:

    • on October 24, 2010


      This was my first attempt at making gnocchi, so that may have been part of my problems, but I spent over 2 hours making this meal and seemed to be doing well till it came to putting everything in the pan with the mushrooms. When trying to lightly toss ingredients together my gnocchi seemed to disintegrate quite a bit into potato mush. So it tasted fine, but presentation was not so pretty, I've included a picture. My husband gave this a pass so we won't be making it again.

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    • on May 13, 2006

      I found this recipe so I could use up some leftover gnocchi. Because I used another gnocchi recipe, and used regular mushrooms, I really can't give a valid rating. However, I did like the mushroom, gnocchi, squash combo..very tasty.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 18, 2005


      Another yummy dinner! This was made easy because I used frozen gnocchi(don't scold!) and had roasted the squash the nite before. I put the squash in the microwave shortly to reheat. Instead of cutting into cubes, I used a melon ball scoop to remove squash. I had not read the recipe clearly enough and did not have wild mushrooms so used the common white button variety. After it was cooked, I though it needed a bit more liquid, so I added two tbls. of vegetable broth. This was really delish! Next time with right mushrooms.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Potato Gnocchi With Butternut Squash and Wild Mushrooms

    Serving Size: 1 (392 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 361.1
    Calories from Fat 117
    Total Fat 13.0 g
    Saturated Fat 7.7 g
    Cholesterol 77.7 mg
    Sodium 245.7 mg
    Total Carbohydrate 58.4 g
    Dietary Fiber 7.5 g
    Sugars 6.3 g
    Protein 7.3 g

    The following items or measurements are not included:

    sage leaves

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