Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc Recipe -
Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc Recipe

Acorn Squash Gnocchi with Parmesan Sage Beurre Blanc

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"Acorn squash isn't my favorite autumn squash, so when my husband brought it home from the market, I had to find a creative way to eat it. This recipe is outstanding with the Parmesan sage sauce."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 20 mins


  1. Use a knife to perforate the acorn squash with several slits. Cook in microwave for 10 minutes. Scrape the flesh into a bowl. Stir in the garlic, 1/2 teaspoon salt, egg, and whole wheat flour. Add the white flour in small amounts and mix until you get a sticky dough with a manageable texture. Turn the dough out onto a floured surface and roll into thin ropes. Slice the dough into quarter-sized gnocchi.
  2. Bring the water with 1 tablespoon salt to a boil in a large pot; add the gnocchi to the boiling water one at a time, until they are all floating at the top; remove with a slotted spoon to a large bowl; set aside.
  3. Discard all but 1 1/2 cups of the water from the pot and return to heat; add the bouillon cube, beer, sage, and pepper and bring to a boil; continue to boil until the mixture reduces to about half its original volume, about 15 minutes; reduce heat to medium. Whisk the butter cubes into the mixture, one at a time, until they are all melted into the liquid; immediately return the gnocchi to the mixture, turn off the heat, and stir in the Parmesan cheese. Cover the pot and allow to sit for 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Nov 10, 2008

ohhhhhhhhhhhh my gosh, heavenly!! I didnt have sage so I had to use a bit of rosemary and thyme instead but it still turned out AMAZING. Quite a simple recipe but a bit time consuming--worth it. It took more flour than the recipe says but I did mine all whole wheat.

Most Helpful Critical Review
Nov 18, 2008

These tasted good and were an interesting change of pace. Unfortunately, the whole wheat flour completely overpowered the squash. Semolina flour might be a better choice for letting the squash flavor come through.


39 Ratings

Dec 15, 2008

The gnocchi itself is great and so simple - thank you! 2nd time I made it, I added a tspn of pumpkin pie spice (blend of ginger, cinn, nutmeg, allspice) to dough. I didn't care for the beurre blanc at all. Next time I heated up butter, sage, pinch of salt/pepper in pan and tossed gnocchi with it - made the gnocchi a little crisp on outside - fantastic and paired well with the pumpkin pie spice.

Nov 04, 2008

Making the gnocchi was much more time consuming than I thought it would be, but turned out great. In forming the dough, 1 cup of white flour was not enough to make the dough workable, I probably used an additional cup or so. There was a slight bitterness to the dish overall, maybe due to the beer in the beurre blanc, and I'm not sure if it was supposed to taste like that. But nonetheless, it was delicious, and my family and I enjoyed it. Thank you!

Nov 12, 2009

I was excited to try this recipe and as I sit here eating it and I am less than thrilled. I have a few comments: The gnocchi were pretty easy to make, but there really should be a weight for the squash instead of simply "one acorn squash". I think that has a lot to do with the other reviewers having to add more flour. I also added more flour. I can't decide if that made them dense or if they are supposed to be dense! I don't have a garlic press, so I minced it. I would suggest substituting garlic powder, sauteeing it first or putting it in the sauce instead of the gnocchi. Biting into a pocket of raw garlic isn't so appealing. I used the Creamy Sage Butter Sauce, as another reviewer recommended. I'm not impressed by that either. At any rate, I can't stop eating these dense little dumplings. It's not because they are irresistable, I think that my mouth is just trying to figure out what their deal is.

Feb 19, 2009

I gave it 4 stars for the way I made this dish. It probably would have been better if I hadnt used frozen squash, but sonce I did it was too wattery, and therefore I had to use a-lot of flour, and it was too dense. Next time I will use fresh squash, or I will strain the frozen squash.It had a really nice flavor in spite of my mistake.

Nov 04, 2009

This requires time and patience (and way more white flour than called for), but it's fun, tasty and satisfying. I wanted a creamier sauce so I served this with "Creamy Sage Butter Sauce."

Oct 22, 2009

The gnocci was good. If you have to disguise squash, this is a good way to do it. I used only white flour and I used about 3.5 cups. The brown butter sauce suggested was good, but not really worth the time it took to cook it. This was a lot of prep, and good not great.


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  • Calories
  • 226 kcal
  • 11%
  • Carbohydrates
  • 30.1 g
  • 10%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 8.3 g
  • 13%
  • Fiber
  • 3.9 g
  • 16%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 1298 mg
  • 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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