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Butternut Squash Gnocchi

Butternut Squash Gnocchi

Pillow soft baked gnocchi. This low carb recipe is perfect for everyone! I like to serve this with browned butter and sage, YUM!
Course Main Course, Side Dish
Servings 1


  • 62 grams butternut squash, baked until soft
  • 27 grams almond flour
  • 3 grams coconut flour
  • 15 grams egg yolk
  • 29 grams butter
  • salt/pepper/sage


  • Puree the baked butternut squash in a food processor until smooth.
  • Mix the squash, almond flour, egg yolk, coconut flour and seasonings until well combined. Roll the dough into gnocchi shapes a place on a parchment lined baking sheet.  Lightly press the top of the rolled gnocchi’s with the back of a fork to give them texture.
  • Bake for about 15 minutes at 350 degrees on a parchment lined baking sheet.
  • For serving: Melt the butter in a small pan over low heat.  Let the butter turn slightly brown, this will give it a much richer and deeper flavor.  Pour the butter over the gnocchi’s and serve hot.


Recipes on KetoCook are calculated using KetoDietCalculator.org. This software is used exclusively by hospitals and private dietitians managing medical ketogenic therapies.
KDC Butternut Squash Gnocchi