Butternut Squash Gnocchi with Haricot Vert & Truffle Cheddar Sauce

This pillowy butternut squash gnocchi, paired with a decadent truffle cheddar sauce and vibrant haricot verts, brings a delightful twist to classic comfort food.

Recipe Inspiration

This Butternut Squash Gnocchi with Haricot Vert & Truffle Cheddar Sauce draws on the cozy, comforting flavors of fall. Inspired by the earthy sweetness of winter squash and the warming hints of nutmeg, this dish brings together the essence of the season with a luxurious truffle cheddar sauce. Perfect for those cool autumn evenings, it’s a dish that combines the heartiness of homemade pasta with flavors that are both familiar and festive.

Star Ingredients

• Butternut Squash: Naturally sweet and packed with vitamins A and C, butternut squash adds a creamy, slightly nutty flavor to the gnocchi, creating a rich, melt-in-your-mouth texture. Baking the squash enhances its sweetness, making it the perfect base for a pillowy gnocchi dough.

• White Truffle Cheddar: This specialty cheddar has a delicate, earthy flavor thanks to the addition of truffle, balancing the sweetness of the squash and adding a touch of luxury. If unavailable, substitute it with a blend of white cheddar and a dash of truffle oil to get a similar flavor.

• Haricot Vert (French Green Beans): Slim and tender, haricot vert cooks quickly and provides a fresh contrast to the gnocchi. Its mild flavor pairs beautifully with the truffle cheddar sauce, adding both color and crunch to the dish.

• Lemon Zest and Juice: Adding brightness, lemon cuts through the richness of the gnocchi and sauce, while also enhancing the flavors of truffle and cheddar for a balanced finish.

Meal Prep Tips

• Par-Cook and Freeze Gnocchi: To make this dish even easier for busy weeknights, you can par-cook the gnocchi and freeze it. After boiling until they float, drain, coat lightly with olive oil, and spread on a parchment-lined tray to freeze individually. Once frozen, transfer to an airtight container or freezer bag and keep frozen for up to 3 months. When ready to use, add the frozen gnocchi directly to the pan, allowing an extra minute or two of cooking time.

• Multi-Use Vegetables: Prep a variety of vegetables to customize your gnocchi each time you make it! Haricot vert, broccolini, snap peas, or kale can all be pre-chopped and stored in the refrigerator, ready to toss into the dish. Frozen veggies are also a great option in a pinch.

Tips for the Perfect Gnocchi

1. Texture Check: The dough should be smooth, soft, and only slightly sticky. Adding too much flour will make gnocchi dense, while too little will make them sticky.

2. Boiling Tip: Gnocchi cooks in less than a minute! As soon as they float, remove them promptly for the ideal texture.

3. Sauce Consistency: If the sauce thickens too quickly, add a little extra pasta water until it reaches a creamy, pourable consistency.

Video

Make Butternut Squash Gnocchi with Haricot Vert & Truffle Cheddar Sauce with Me

Butternut Squash Gnocchi with Haricot Vert & Truffle Cheddar Sauce Recipe

Serves: 4-6

Prep Time: 25 min Cook Time: 10 min

Ingredients

Gnocchi

• 1 lb butternut squash, seeded and baked until soft*

• 1 1/2-1 3/4 cups all purpose flour, plus extra for dusting

• 1 egg

• 1/2 tsp salt

• Pinch cracked black pepper

Haricot Vert & White Truffle Cheddar Sauce

• 2 tsp Olive Oil, plus 1 tsp

• 2 Cups Haricot Vert Green Beans or Vegetable of Choice*

• 2-3 garlic cloves, finely chopped

• 2 tbsp Butter

• 1/4 tsp Ground Nutmeg

• Zest and Juice of 1 Lemon

• 3 oz Finely Grated White Truffle Cheddar Cheese, plus more for topping*

• 1 Cup Reserved Pasta water from Gnocchi

• Salt and Pepper to taste

Directions

To Make Gnocchi

1. Combine cooled butternut squash* egg, salt and pepper, into a medium sized mixing bowl. Mix thoroughly until egg is completely incorporated into the mixture.

2. Add 1 cup of flour and mix until dough begins to form. Add more flour, a half cup at time, until the dough is slightly springy and not sticky. Your dough is now ready to use.

3. To make individual gnocchi, divide dough into 1 inch wide long rectangular pieces. Roll each peiece to form a rope shape. Dust with flour to prevent the logs from sticking to your surface

4. Use a knife or bench scraper to cut 1 inch pieces from each log. They should resemble little pillow shapes.

5. Bring a 3qt pot of salted water to a rolling boil.

6. Working in batches, add about 10-15 gnocchi to the pot. Allow them to cook until they begin to float to the surface of the water. This should take 15-30 seconds. Use a spider to remove the gnocchi and place in a heat safe container. Repeat until all the gnocchi is cooked. Add 1 tsp of oil to coat the gnocchi to prevent from sticking. Set aside until ready to reheat for serving.

7. Reserve 1 cup of pasta cooking water and set aside.

Haricot Vert & White Truffle Cheddar Sauce

1. Bring a large sauté pan to medium heat. Add 2 tsp olive oil to the pan, followed by haricot vert green beans. Sauté until they are beginning to soften, about 3 minutes. Add chopped garlic to the pan and continue to sauté until garlic becomes aromatic, another 3-4 minutes. Season with salt and pepper

2. Move vegetables to one side of the pan, and add 2 tablespoons of butter. Allow butter to melt and lightly brown. In the meantime, add 1/4 tsp nutmeg to the pan as well.

3. While the vegetables continue to sauté, add the butternut squash gnocchi to the pan. Fold to incorporate the butter and vegetables into the pasta. Allow to cook for 3-4 minutes so the pasta heats thoroughly.

4. Add the juice and zest of the lemon to the pan, followed by the reserved pasta water. Reduce head to medium low. And add the grated truffle cheddar cheese to the pan as well.

5. Gently stir to ensure the pasta is coated and cheese begins to melt. The pasta water will begin to thicken along with the cheese and create a sauce. Remove from heat and adjust seasoning before serving.

6. To serve, divide into bowls and top with extra grated cheese and lemon zest if desired.

*Chef’s Notes

Cooking the Butternut Squash:To cook butternut squash, cut in half and seed.  Place on a parchment lined tray and coat both sides lightly with olive oil, salt and pepper. Baked at 375º for 35-40 minutes, or until completely soft. Allow to cool before using in your recipe. I recommend mashing or pureeing the squash before making the pasta.

Substitutions:

• Cheese:If you can’t find truffle cheddar, I suggest using white cheddar cheese and truffle oil or any medium soft cheese, like havarti or guyere. Make it your own!

• Vegetable Swap:I used French style harticot vert green beans to make this dish, but use whatever vegetable you have on hand. Broccolini, kale or snap peas would make s great substitute

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Make it Your Own

• Elevate with Garnishes: Top with crispy sage leaves or a sprinkle of toasted pine nuts for added texture and flavor.

• Add Protein: For a more filling meal, toss in sautéed mushrooms or shredded rotisserie chicken.

• Boost Flavor with Herbs: Add fresh rosemary, thyme, or basil at the end for a fragrant, herbaceous finish.