Kabocha Squash Gnocchi Recipe – The Best Fall Pasta You’ll Ever Make

Fall is the perfect season to cozy up with a bowl of warm, pillowy gnocchi—and when it’s made from roasted kabocha squash, the results are nothing short of irresistible. This Japanese pumpkin brings a sweet, nutty depth that transforms basic pasta dough into a dish bursting with seasonal flavor. Whether you’re a home chef looking to elevate your weeknight dinners or you’re chasing the wine country vibes of Napa Valley cuisine, this Kabocha Squash Gnocchi recipe promises comfort, elegance, and wholesome ingredients.

In this guide, we’ll walk through everything from preparing the squash to making gnocchi dough by hand and finishing it all in a rich brown butter and sage sauce. You’ll also discover helpful storage tips, gluten-free options, and the perfect wines to serve on the side. If you’re new to working with squash, we’ve got you covered with all the expert tricks to make your gnocchi soft, flavorful, and melt-in-the-mouth. And while you’re here, don’t miss our Heirloom Tomato Frittata Recipe for another fresh-from-the-farm experience.

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Table of Contents

The Rise of Kabocha Squash in Home Cooking

What is Kabocha Squash and Why It’s a Fall Favorite

Known as the Japanese pumpkin, kabocha squash is a staple in Asian cuisines and a rising star in American kitchens. Its rich, orange flesh is sweeter than butternut squash and has a velvety texture that’s ideal for purees, soups, or—our favorite—gnocchi. It’s loaded with beta-carotene, vitamin C, and iron, making it a smart seasonal ingredient that nourishes while it comforts. Best of all, it roasts beautifully, caramelizing its natural sugars and adding depth to any dish it graces.

Kabocha vs. Butternut and Pumpkin: What Makes It Unique?

If you’ve used butternut or sugar pumpkin before, you might wonder how kabocha compares. While all three are great for fall cooking, kabocha squash has less moisture and a denser, more flavorful texture, meaning you need less flour when making gnocchi. It’s like the perfect blend of sweet potato and pumpkin—but even more satisfying. That lower water content also means better structure in your dough, helping the gnocchi stay light rather than gummy.

Here’s a quick comparison table:

Feature	Kabocha Squash	Butternut Squash	Pumpkin
Flavor	Sweet, nutty	Mild, buttery	Earthy, slightly sweet
Texture	Dense, velvety	Soft, moist	Fibrous
Best Use	Gnocchi, tempura	Soups, purees	Pies, soups

Seasonal Appeal: Why Fall Is the Perfect Time For Kabocha Squash Gnocchi

Kabocha squash is harvested in late summer through fall, making it a top pick for cozy, seasonal recipes. Farmers’ markets begin to fill with deep green squashes in September, and their long shelf life allows you to enjoy them well into winter. Not only does this make it a practical ingredient, but also a sustainable one—especially when you buy local. Pair it with sage, browned butter, and a crisp Chardonnay, and you’ve got a dinner that captures the heart of autumn.

If you’re craving more cozy seasonal ideas, try this hearty Apple Chutney Pork Chops recipe—another perfect pairing for fall.

Crafting Kabocha Squash Gnocchi from Scratch

Ingredients You’ll Need for the Dough

To make homemade kabocha squash gnocchi, you’ll need just a few pantry staples and, of course, a ripe, roasted squash. This minimalist list is one of the best parts—it lets the star ingredient shine. Here’s what you’ll gather:

• 1 medium kabocha squash (about 2–3 lbs)
• 1–1½ cups all-purpose flour (or gluten-free blend)
• 1 large egg
• ¼ tsp freshly grated nutmeg
• Salt and black pepper, to taste
• Extra flour for dusting

This base dough makes enough for four servings. If you’re experimenting with texture, a sprinkle of grated parmesan in the dough can add a savory edge.

Pro Tip: For a gluten-free version, choose a flour blend specifically for baking or pasta. We’ve tested this with success using a 1:1 gluten-free flour from Bob’s Red Mill.

For another quick and flavorful dough-based recipe, check out our Bahama Breeze Coconut Shrimp, a crispy delight that pairs beautifully with tropical dipping sauces.

Roasting the Squash: Tips for Caramelized Perfection

Roasting the squash brings out its naturally sweet flavor and creates a smooth base for your gnocchi. Here’s how to do it right:

1. Preheat your oven to 400°F (200°C).
2. Halve the squash, remove seeds, and place it cut-side down on a parchment-lined baking sheet.
3. Roast for 45–50 minutes, or until the flesh is fork-tender.
4. Let it cool slightly, then scoop out the flesh and mash until smooth.

You can strain the mashed squash through a fine sieve or cheesecloth to remove excess moisture, ensuring your gnocchi holds its shape better.

Mixing, Rolling & Shaping: Mastering the Gnocchi Technique

Once your squash is cool and mashed, combine it in a bowl with the egg, nutmeg, salt, and pepper. Add flour a bit at a time—start with one cup and only add more if the dough feels too sticky. You want a dough that’s soft and slightly tacky, but not wet.

1. Divide dough into 4 portions.
2. Roll each into a rope about 1-inch thick.
3. Cut into 1-inch pieces.
4. Gently roll each gnocchi down the back of a fork or a gnocchi board to form ridges.

These ridges aren’t just for looks—they help your butter sauce cling to every bite.

Looking for a savory appetizer while the gnocchi cooks? Our Crab Tacos with Avocado Mousse deliver flavor-packed bites that complement squash-based dishes.

Boiling Tips: How to Tell When Gnocchi Is Done

Boil salted water in a large pot. Add gnocchi in batches, stirring gently to prevent sticking. Once they float to the top (after about 2–3 minutes), remove with a slotted spoon.

Avoid overcooking—gnocchi are delicate and will become gummy if left too long in water. Transfer immediately to a skillet if you’re sautéing them or toss with your sauce of choice while warm.

Want a bright veggie side that complements the richness of this dish? Our Roasted Asparagus with Tomatoes and Parmesan adds color, acidity, and crunch to your dinner plate.

Creating the Brown Butter Sage Sauce

How to Brown Butter Like a Pro

Brown butter—also called beurre noisette—is where the magic happens. Its nutty, caramelized flavor adds richness that perfectly complements the sweet kabocha.

To make it:

1. Use a light-colored skillet so you can see the butter change color.
2. Melt 6 tablespoons of unsalted butter over medium heat.
3. Stir constantly. First, it’ll foam. Then it turns golden and smells nutty.
4. Toss in 8–10 fresh sage leaves and cook until crisp.
5. Remove from heat once golden brown. Don’t burn it—seconds matter.

Once the gnocchi are cooked, transfer them into the brown butter and toss gently to coat every piece.

Why Sage Is the Perfect Herb Pairing

Sage and brown butter is a timeless Italian pairing, but it’s especially divine with squash. The herb’s earthy, slightly peppery notes enhance kabocha’s sweetness, creating a savory, balanced bite.

You can also experiment with rosemary or thyme for a different herbal direction—but sage remains the classic.

For another dish that combines herbs and comfort, you’ll love this Crispy Chicken Poblano Salad, packed with flavor and crunch.

Optional Additions: Parmesan, Walnuts, or Pine Nuts

Finish the dish with a generous dusting of freshly grated parmesan, toasted walnuts, or buttery pine nuts for crunch and complexity. You can even drizzle a touch of lemon juice for brightness or add a sprinkle of crushed red pepper if you like heat.

Pairings, Substitutes & Storage Tips

Best Wines to Serve with Kabocha Gnocchi

Kabocha Squash Gnocchi is rich, so a wine with acidity and body is key. Two perfect pairings:

• Chardonnay – Especially one with light oak, like Sonoma-Cutrer’s Russian River Ranches Chardonnay. Its buttery, apple-citrus profile mirrors the sauce beautifully.
• Viognier – A more floral, aromatic wine. Try Darioush Viognier if you’re visiting Napa. Notes of peach, honeysuckle, and apricot dance around the dish’s savory-sweet balance.

Need more dinner inspiration? Our creamy Maple Bacon Glazed Chicken Bites are another rich option that plays well with both wines.

Gluten-Free or Dairy-Free? Easy Recipe Adaptations

• Use a gluten-free flour blend for the gnocchi. Just avoid ones with added sugar.
• Swap out butter with vegan butter or olive oil. It won’t brown quite the same but still delivers flavor.
• Skip cheese or use dairy-free parmesan to keep it plant-based.

How to Store, Freeze, and Reheat Gnocchi

Uncooked Gnocchi:
Lay on a tray in a single layer and freeze. Once solid, store in an airtight container for up to a month.

Cooked Gnocchi:
Store leftovers in a sealed container for 2–3 days. Reheat gently in a skillet with a bit of extra butter or olive oil to revive the crisp edges.

Frequently Asked Questions

Conclusion: Kabocha Squash Gnocchi A Comfort Dish

There’s nothing quite like Kabocha Squash Gnocchi to embrace the flavors of fall. From the nutty richness of browned butter and sage to the sweet, soft pillows of roasted squash, this dish feels elegant yet comforting. It’s perfect for dinner parties, cozy nights in, or holiday gatherings—and versatile enough for wine pairings, gluten-free diets, and veggie-lovers alike.

If you’re feeling inspired to explore more savory comfort foods, our creamy Cheesy Garlic Chicken Wraps is another can’t-miss recipe to bookmark for your next meal.

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