Acorn Squash Gnocchi with Garlic Brown Butter

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!



27 reviews

Acorn Squash Gnocchi with Garlic Brown Butter

Prep Time 15 min Cook Time 10 min


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.⁣*


    Recipe Notes

    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. 




    12 comments on “Acorn Squash Gnocchi with Garlic Brown Butter

    • Looks absolutely ahh-mazing! A gourmet great and yet comfort food too! Garlic brown butter, YUM!

      You are really gifted in creating palate-pleasing AIP dishes! Looking forward to making my first batch of gnocchi with your recipe. In the past, I’ve only limited myself to attempting to just say it correctly but this dish is deceptively simple and yet it looks like something you spent hours making!

    • Any ideas for how to sub the butter? Trying to stick to AIP diet as much as possible. Thanks for your great recipes!

      • Alaena Haber says:

        You could certainly try adding until you get a dough like consistency, yes. I haven’t made the recipe that way so I can’t advise on exact quantity 🙂

    • Chelsea GS says:

      This had alot of steps and wasn’t the easiest, BUT it’s SO GOOD!! This is so different from any other way ice seen to eat acorn squash….which was great! I used a combo of coconut flour and regular flour. The key is getting it to be a dough like consistency! I also found rolling the dough in more flour helped keep them together too. I’ll definitely make again 🙂 Thank you!

      • Alaena Haber says:

        I’m so glad you enjoyed – and yes a little bit of a labor of love but a fun way to use up your acorn squash!

      • Hmm… I may have to think on this but it could be the acorn squash is overcooked and the starch is too broken down. Do you think that could be what happened?


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