Uniform, golden-brown gnocchi pillows are lightly scattered across the plate mixed among vibrant green sage leaves and blushing butternut squash pieces. Dots of melted Gorgonzola artfully splattered around lend an unexpected pop of white while a dusting of parmesan and a drizzle of Balsamic reduction adorning the top add the final touch.

Gluten-Free Butternut Squash Gnocchi with Sage and Gorgonzola

Name: Gluten-Free Butternut Squash Gnocchi with Sage and Gorgonzola
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 whole butternut squash peeled and diced; 2 cups gluten-free flour plus more for dusting; 2 eggs lightly beaten; 150g gorgonzola cheese crumbled; A handful fresh sage leaves; 1/2 cup parmesan cheese freshly grated; balsamic reduction to drizzle; 2 cloves garlic minced; 2 tbsp extra-virgin olive oil; salt to taste; ground black pepper to taste

Delicious, seasonal, gluten-free Italian gnocchi.

Category Main Course

Prep 25 minutes

Cook 45 minutes

Style Italian

Technique Boiling

Diet Friendly Gluten-Free

Daily recipe · February 20, 2026

A little about this dish

Experience a delightful twist in classic Italian flavors with this bright, satisfying dish. Our star ingredient is the fresh butternut squash, which is in season, adding a rich, sweet flavor that complements the bold mix of sage and Gorgonzola.

Ingredients (for 4)

Butternut squash — 1 whole — peeled and diced
Gluten-free flour — 2 cups — plus more for dusting
Eggs — 2 — lightly beaten
Gorgonzola cheese — 150g — crumbled
Fresh sage leaves — A handful
Parmesan cheese — 1/2 cup — freshly grated
Balsamic reduction — — to drizzle
Garlic — 2 cloves — minced
Extra-virgin olive oil — 2 tbsp
Salt — — to taste
Ground black pepper — — to taste

Preparation

Step 1 — 🌡️🎃🥘

Preheat your oven to 400°F (200°C). Toss the diced butternut squash in olive oil, season with salt and pepper, and bake for around 25 minutes till it's soft.
Step 2 — 👍🍊🍶🥚🥣

Keep some diced squash for garnish. Puree the rest in a blender till smooth. Mix it with the gluten-free flour and eggs in a bowl to make a dough.
Step 3 — 🔪🍝🥟🥘🍽️

On a floured surface, divide the dough into chunks. Roll each into a rope and cut into small gnocchi-sized dumplings. Cook these in boiling, salted water until they float to the top, drain afterwards.
Step 4 — 🔥🥘🧄🌿

Heat olive oil in a pan over medium heat. Add garlic and sage, cook till fragrant. Fry the gnocchi till they're golden brown on both sides.
Step 5 — 🧀🔁🍲🧂

Add the crumbled Gorgonzola to the pan until it melts and becomes creamy. Mix in the roasted squash and season with salt and pepper.
Step 6 — 🍛🧀🌿🍯

Garnish with the parmesan, extra sage leaves and a generous drizzle of the balsamic reduction. Best served warm.

A final fox tip

This dish is truly versatile! Replace Gorgonzola with Feta, Sage with Basil, or even the Butternut squash with sweet potatoes. Kids can help in assembling the gnocchi and rolling out the dough - making it a fun family cooking experience!