Acorn Squash Gnocchi is an excellent way to use leftover roasted acorn squash in a lower carb version of the classic gnocchi. Cooked in a 3-minute garlic brown butter, it makes an impressive Paleo, grain-free, gluten-free and egg-free side dish.


acorn squash gnocchi


I roasted up a big batch of acorn squash for my 9-month-old’s meals this week, but we tired of eating plain roasted squash more quickly than I anticipated. I had an entire leftover squash and was about to throw it in a soup when gnocchi popped into my head. I haven’t made gnocchi in years since potatoes are part of the nightshade family, and significant doses of them give me headaches and an increase in autoimmune symptoms.


This grain-free, gluten-free and egg-free Acorn Squash Gnocchi are flavorful little pillows bathing in a very quick garlic brown butter sauce. I would pair this side dish with a roasted beef recipe like my Instant Pot Caribbean Shredded Beef.


What you need for this easy Acorn Squash Gnocchi

  • Roasted Acorn Squash: Pre-roast a medium acorn squash by slicing in half, scooping out the seeds, brushing with olive oil and laying cut side down on a parchment lined baking sheet. Roast at 400 degrees for 30 minutes or until you can easily pierce the squash with a fork. Remove the flesh from the skin and let cool completely in the refrigerator for several hours before using in this recipe.

  • Gluten-Free Flour: Cassava flour provides the delightfully doughy texture of traditional gnocchi and coconut flour helps bind it together.

  • Unsalted Butter: I like to use Kerrygold butter in all of my cooking. If you can only tolerate ghee, you can use 3 tablespoons of unsalted ghee, but do not expect it to brown or develop a rich flavor since the milk solids have already been removed.


How to make Homemade Acorn Squash Gnocchi

1. Mash the pre-roasted and cooled acorn squash with the gluten-free flour and salt.

2. Using clean hands, roll the gnocchi “dough” into short 3/4-inch wide logs and slice into 1-inch pieces.

3. Boil the gnocchi in a pot of lightly salted water for the first step of its cooking process.

4. Lastly, you’ll make a quick garlic brown butter in a stainless steel skillet and fry the gnocchi on each side.


How many people does this recipe serve?

This recipe serves two hungry adults as long as you’re serving it alongside a main dish. Any roasted beef or seared steak recipe would go well with this Acorn Squash Gnocchi. And red wine. Definitely some of that too.


Can I make Acorn Squash Gnocchi in advance?

You could roll out the dough and slice into the gnocchi in advance. I would wait to cook them until you’re ready to serve!



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Acorn Squash Gnocchi with Garlic Brown Butter

  • Author: Alaena Haber
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 minutes



1 cup mashed acorn squash (pre-roasted and cooled completely, skin removed)

1/2 cup cassava flour

1 tablespoon coconut flour

1/2 teaspoon salt

4 tablespoons unsalted butter

2 small cloves garlic, minced

fresh thyme, sea salt and pepper for serving


  1. Bring a large pot of water to low boil (filled halfway with lightly salted water).⁣
  2. Meanwhile, mix acorn squash, flours and salt together until very smooth.⁣
  3. Roll handfuls of mixture into logs about 3/4-inch wide and slice into pieces no larger than 1-inch. Lightly press fork tongs into each gnocchi.
  4. Working in two batches, add gnocchi to boiling water and cook for about 3 minutes until they have floated to top (allow to cook for at least a minute once they do so). Transfer to a paper towel lined plate using a slotted spoon.
  5. In a large stainless steel skillet, melt butter over medium heat, stirring as it bubbles and turns a golden brown, about 3 minutes. Small flecks of brown will appear at the bottom of the pan as the milk solids separate. 
  6. Add garlic to pan for 15 seconds (being careful not to burn it) until fragrant then add gnocchi, cooking on each side for no more than 2 minutes, until golden. Transfer gnocchi to a serving dish, sprinkle with sea salt, pepper and fresh thyme. Spoon brown butter on top and serve immediately for best texture.⁣*


Ensure your acorn squash is cooled completely prior to making the gnocchi, or it will heat the cassava flour into a difficult to work with gummy texture. 

*If you eat dairy, try sprinkling some finely grated parmesan on top for a quick melt.