Butternut Squash Dumplings: A Playful Take on Gnocchi

Name: Butternut Squash Dumplings: A Playful Take on Gnocchi
Ingredients: 1 medium size butternut squash; Arbequina Extra Virgin Olive Oil (for roasting); 1 cup prepared squash pulp (as described below); ¾ cup grated Parmesan cheese; 1 to 1 ¼ cups all purpose flour; 2 large egg yolks; ½ tsp sea salt; ⅛ tsp fresh grated nutmeg; Arbequina Extra Virgin Olive Oil (for frying); ¼ cup Arbequina Extra Virgin Olive Oil; 1 clove garlic; 2 Tbsp sage leaves; salt and pepper to taste; extra Parmesan cheese, for serving

Here's a guest post from my husband, Donald!

When I tested this recipe, I was finalizing our Thanksgiving menu and substituted roast chicken for turkey in this round of testing.
With the oven already in use, I improvised: cubing just enough squash and pan-braising it with a splash of water to steam until tender. After mashing the squash, I cooked it further to remove excess moisture—an essential step for making a dough that holds its shape. This method works perfectly for small portions, but if you love leftovers, roasting a whole butternut squash is a great option. For simplicity, I’ve written the recipe using the classic roasting method, but feel free to adapt it.

Weeknight Chicken dinner shows sliced and sauced chicken breast nestled next to butternut squash dumplings and steamed broccoli

I used our Arbequina EVOO in place of butter for the gravy shown in this photo. Here's a link to that recipe: Rich and Velvety Gravy with Olive Oil Roux.

Butternut Squash Dumplings: A Playful Take on Gnocchi

Rated 2.7 stars by 3 users

These Butternut Squash Dumplings, a nod to traditional gnocchi, offer a golden, crispy exterior and a soft, flavorful center. Lightly fried in Lucero Arbequina EVOO and tossed with sage-infused olive oil and Parmesan, they’re a standout side dish for Thanksgiving—or any fall meal.

Ingredients

Squash Preparation

1 medium size butternut squash
Arbequina Extra Virgin Olive Oil (for roasting)

Dumpling Dough

1 cup prepared squash pulp (as described below)
¾ cup grated Parmesan cheese
1 to 1 ¼ cups all purpose flour
2 large egg yolks
½ tsp sea salt
⅛ tsp fresh grated nutmeg
Arbequina Extra Virgin Olive Oil (for frying)

Dumpling Sauce

¼ cup Arbequina Extra Virgin Olive Oil
1 clove garlic
2 Tbsp sage leaves
salt and pepper to taste
extra Parmesan cheese, for serving

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Directions

Preparing the Squash (Recommended a day ahead)

Preheat the oven to 375°F. Split the squash in half and discard the seeds. Oil the inside with olive oil and place the two halves cut side down onto a cookie sheet. Place in a preheated oven and roast until the squash is soft to the touch and tender when pierced with a skewer. Time will vary depending on size of squash; a 2 lb squash will take about one hour. Let cool.
Scoop the roasted squash pulp into a food processor, discard the skins, and purée until smooth.
Transfer the purée to a medium saucepan. Stir frequently over medium heat until excess moisture evaporates—about 15 minutes.
Measure 1 cup of the purée for the dumplings. Store any extra for soups or other uses.

Making the Dumplings (Recommended a day ahead)

Combine 1 cup squash purée, egg yolks, Parmesan, nutmeg and salt. Add about half the flour and mix with a spoon until a loose dough forms. Add as much additional flour as you need, a little at a time, to form a workable soft dough that is not sticky.
Turn the dough out onto a floured surface and knead gently and briefly until smooth. Divide the dough into 8 equal portions and let rest in the refrigerator for 1 hour or overnight to firm up.
Roll each portion into a ½-inch thick rope on a floured surface. Cut into ¾-inch pieces, forming small dumplings. Place on a floured parchment-lined baking sheet. Cover and refrigerate until ready to cook.

Cooking the Dumplings (before serving)

Bring a 4 quart pot of salted water to a boil. Cook the dumplings in batches, simmering on a medium heat for 3–5 minutes until they float. Transfer with a slotted spoon to an oiled plate.
In a sauté pan, heat a thin layer of olive oil over medium heat. Fry the dumplings in batches until golden on all sides. Set aside and keep warm.

Making the Dumpling Sauce

In the same sauté pan, heat ¼ cup olive oil and the garlic clove over medium heat. Cook until the garlic is golden and discard.
Add the sage leaves and fry them until the wilt and turn brittle. Be carful not to burn them.
Toss the fried dumplings in this flavored oil and toss with the parmesan cheese. Salt and pepper to taste and serve.