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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.