Potato Gnocchi With Roasted Squash and Gorgonzola

Updated on December 27, 2019
Carb Diva profile image

Linda explores food facts, folklore, and fabulous recipes, one ingredient at a time.

I pity my cat.

Every day, he eats the same chicken kibble—crunch, crunch, chew, chew. Day in and day out, he always knows that breakfast, lunch, and dinner will be served at precisely the same time... and he will receive precisely the same thing, day after day after day.

Despite the obvious luxuries of sleeping 20 hours a day, not paying rent or mortgage, and "owning" the entire universe, I could not be a cat.

I love diversity. I love a surprise.

And when cooking, I love to create contrast in the foods I serve to my friends and family. Pairing creamy with crunchy or sweet with savory is what makes food interesting and enjoyable. Even the lowly scoop of vanilla ice cream is elevated (no pun intended) when placed atop a crisp waffle cone.

Last evening, I experimented on my family and found a serendipitous combination of sweet and savory, creamy and crunchy that they raved about.


  • 1 butternut squash, small
  • 1 tablespoon butter
  • 1 pkg. potato gnocchi, 500 grams (17.6 oz.)
  • 1 1/4 cups half and half
  • 1/4 tsp. nutmeg, ground
  • 1 cup Gorgonzola, crumbled
  • 3 tablespoons walnuts, chopped
  • grated parmesan cheese, for garnish (optional)

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  1. Peel, seed, and dice (about 1/2-inch) squash—enough to make about 2 cups. Heat butter in a large saute pan over medium heat. Add the squash in a single layer and cook, stirring occasionally, until squash is tender and well browned. Remove from pan and set aside.
  2. In the same saute pan, bring the half-and-half to a simmer over low heat. Add the nutmeg and Gorgonzola and stir until the cheese begins to melt.
  3. Meanwhile, bring a large pot of salted water to boil over medium-high heat. Cook gnocchi according to package directions. Drain and add to the half and half/Gorgonzola mixture in the saute pan. Stir to coat.
  4. Add the cooked diced squash and stir gently until all of the gnocchi and squash are coated with sauce and are heated through.
  5. Garnish with walnuts and Parmesan cheese.


A Few Words About the Ingredients

How to Prepare a Squash (and Not Risk a Trip to the Emergency Room)

Butternut squash can be rather intimidating, especially to the novice cook. They don't hold still (they are round, hard, and can squirm like a two-year-old). And, they are full of seeds that need to be removed—but how do you get to those seeds without risking the loss of a digit?

I have one word for you—MICROWAVE. You can use your microwave oven to soften a winter squash just enough to make it easier to cut, open, and prepare for cooking.

They're Not All Alike


Blue cheese has a distinctive, pungent taste, but not all blue cheeses are created equal. The most popular blue cheeses are Cambozola, Gorgonzola, Maytag Blue, Roquefort, and Stilton.

  1. Cambozola is a German cheese. Unlike other blues, it is creamy and has a much milder flavor. If you are a blue cheese newbie, this might be a good one for you to start with.
  2. Gorgonzola is the blue cheese of Italy. Italian-made Gorgonzolas (Gorgonzola dolce) are creamy and mild; domestic versions made in the United States are sharper and more crumbly.
  3. Maytag Blue is an American blue cheese—it is quite crumbly and pungent.
  4. Roquefort is a French sheep's-milk cheese and is considered to be one of the finest of the blue cheeses.
  5. Stilton is made in England. It's firmer and milder than Roquefort or Gorgonzola.

Petite Pillows of Potato Perfection

Potato gnocchi ready to be cooked
Potato gnocchi ready to be cooked | Source

Do you know gnocchi? According to the American Heritage Dictionary (and Wikipedia) gnocchi (N'YO-kee) are "...small dumplings made from semolina flour, bread, or potato." Oh my—what an uninspiring definition of such a heavenly creation. Although cooked and mashed russet potatoes are typically the primary ingredient, they do not taste like mashed potatoes. Gnocchi, if made properly, is more firm than mashed potatoes, but softer than pasta. They are soft and pillowy.

What Makes This Recipe Work?

  • Butternut squash sauteed in butter becomes creamy, sweet, and caramelized. But it is more than just a pretty face; butternut is full of fiber and beta-carotene, vitamin A, vitamin B-6, and potassium.
  • Pre-packaged gnocchi cooks quickly.
  • Nutmeg is a spice commonly paired with creamy sauces; it lends a sweet heat elusive flavor that enhances the final dish.
  • Gorgonzola is distinctive—creamy, funky deliciousness.
  • Hazelnuts are uniquely sweet and provide a contrasting crunch.
  • Parmesan cheese on top...why not? Salty cheesy goodness in every bite.

© 2013 Linda Lum


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    • Carb Diva profile imageAUTHOR

      Linda Lum 

      7 years ago from Washington State, USA

      Lizam1 - Thank you for your support and positive feed back. As to your question about wheat and/or gluten free. I don't know. The recipe as written relies on a pre-packaged product. I do know that when I prepare my own gnocchi I DO use flour in the preparation.

    • Lizam1 profile image


      7 years ago from Scotland

      This sounds like a perfect supper dish for a cold night (like tonight) to share with friends. Thanks. I will mark this one for the recipe collection and share. Ps as you say the gnocchi is from potato is this dish wheat and gluten free?

    • torrilynn profile image


      7 years ago

      Hi CarbDiva,

      thanks for this hub and for explaining what gnocchi is

      and going on about how it tastes.

      I might have to try one day.

      Voted up.


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