Squash Gniocci in Sage Mushroom Sauce

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Mushroom Gniocci


– 2 cups butternut squash puree (homemade or canned)

– 3 cups flour

– 1/2 tsp salt

– 1/2 tsp pepper

– 5 tbsp butter

– 1-3 coves of garlic (depending on how much you adore garlic)

– 1 medium onion

– 225g mushrooms of your choice

– 1/2 jalapeno (optional)

– handful of freshly grated parmesan



Hang the squash puree in cheesecloth or a sieve to drain some of the water out. If you can plan ahead and do this overnight, that would be ideal. Every little bit helps here, as the less water you have, the less flour you will have to add, and the lighter your gniocci babies will be.

Put the drained puree into a large bowl. Add the salt and pepper to your squash puree

In 1/2 cup increments, add enough flour to the butternut squash to make it into a rollable dough. All homemade purees are going to be different in terms of moisture, so just keep the flour coming, until you get to the right consistency for rolling. Less flour means a lighter dumpling, so skimp if you can.

Dump your beautifully orange dough onto a floured surface and divide into 4.

Roll out each segment into 1/2 inch thick snakes.

Cut into pieces, however your little heart desires. I usually do 1 1/2 inch, approximately, but they’re all different sizes and shapes.

If you feel like taking the time to get that authentic gniocci look (this also helps the sauce get all in and about the gniocci), take a fork and gently press and roll each individual baby over the tines on the back of the fork, with enough pressure that you are making significant grooves. Groovy!

Place these little guys into a pot of boiling water and cook just until they float to the top. Make sure they’re not sticking to the bottom.


Heat the butter and whole sage leaves on medium in a saucepan, until the butter starts to get a little darker. You’re “browning” the butter to get a nice, nutty flavour.

Take out the sage leaves, then add the garlic, onions, mushrooms and jalapeno. Cook until the mushies are tender and lovely.

Toss in the gniocci and sprinkle with parmesan. C’est ca!


Recipe by Veronica Summerhill