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Justine Doiron

just real good food

Pasta, Recipes, Special Diets, Vegetarian · October 18, 2022

Butternut Squash Dumplings with Rosemary Ricotta Sauce

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Finished Butternut Squash Dumplings with Rosemary Ricotta Sauce

These Butternut Squash Dumplings with Rosemary Ricotta Sauce are so light, pillowing and fluffy that I don’t think you can live without them. I know I’m sounding dramatic, but pair these with a creamy (easy) rosemary ricotta cream sauce and it’s fall heaven on a plate.

I call these “dumplings” and not gnocchi, not to offend my Italian queens, but just to differentiate the process. These dumplings are made quickly and messily (my favorite) and are far from a traditional gnocchi process. These dumplings come out super tender, due to the moisture of the squash and the low amount of kneading time. And to make sure they can hold the perfect amount of sauce, we dimple these dumplings in the middle, to make them tiny little saucers. Gnocchi would never 😉

And the ricotta cream is one of the best parts of this recipe. It’s just a marriage between pasta water, two cheeses, crisp rosemary and lemon. It can be done with any pasta, and you can make it in minutes. Is it perfect with these butternut squash dumplings? Yes. But is it perfect with any other pasta as well? Also yes!

Read on for how to make these perfectly imperfect pieces of pillowy squash heaven.

Roasted butternut squash

Table of contents

  • Why use butternut squash for these dumplings?
  • Ingredients you will need for the butternut squash dumplings
  • How to make the butternut squash dumplings
  • How to cook these butternut squash dumplings
  • Ingredients for the ricotta cream sauce
  • How to make the ricotta cream sauce and bring this recipe together
  • Looking for recipes similar to these butternut squash dumplings?
Roasted butternut squash, skin side up

Why use butternut squash for these dumplings?

Butternut is a very intentional choice for this recipe. Not only is it abundant in the fall, but it lends a certain tenderness to a dumpling dough that you simply can’t replicate. Butternut squash acts similarly to a potato but is totally different in its own right. It has a higher moisture content, which can sometimes be a downfall, but in this recipe what that does is ensure that the dough stays tacky, light, fluffy and soft when it is finally cooked. The squash also lends a really unique, subtly sweet flavor that isn’t overpowering but is definitely there. It is by far one of my favorite ingredients to cook with.

Cooked butternut squash meat with raw egg

Ingredients you will need for the butternut squash dumplings

This ingredient list is short, but it’s worth it. Here’s everything you’ll need for these unique dumplings:

  • 1/2 large butternut squash, 350 grams
  • 1 large egg
  • 2 1/2 packed cups all-purpose flour, 350 grams
  • 2/3 cups all-purpose flour 80 grams, for dusting and rolling
  • 1/2 teaspoon each of kosher salt and fresh cracked black pepper
  • 4 sprigs fresh thyme, stems removed
Butternut squash dumpling dough

How to make the butternut squash dumplings

Anything that requires kneading, shaping and rolling always feels like a process, but these dumplings are so rustic and simple that you should really see it as fun. And if you mess up, that’s the beauty of the dumpling, they are not supposed to be uniform, and they are not supposed to be perfect.

What they are supposed to be is very very soft. This dough is going to be tender and a little hard to handle (think: sticky) but that’s what makes these dumplings so irresistibly tender.

Here’s a step-by-step on how to make the dumplings:
  • Roast the squash until fork tender, I like to roast the squash face-down on a baking sheet at 425°F for 20-25 minutes. Move the squash to a cutting board, remove the skin, and mash it up well.
  • Make a small well in the middle of the squash and crack in the egg. With a fork, work concentrically from the outside in and whisk the egg with the butternut squash.
  • In two batches, add in the 350 grams of flour and continue to mix. Add in the salt, pepper and thyme leaves here as well. Mix until a very soft dough forms, shifting to using your hands when the dough comes together.
  • Move this dough to a floured surface and knead for 1-2 minutes, using the extra flour you have for dusting. Knead for just enough time to bring the dough into a smooth ball, but not too much that it becomes tough. You want this dough to be hard to work with, make it too firm and it will give you tough dumplings.
  • Dust off any excess flour and let the dough rest for about 20 minutes.
  • After the dough has rested, use a bench scraper to cut it into 8 equal pieces. Stretch those pieces out into cylinders and cut them in half again. These don’t have to be perfect, but cut the dough into about 1″ long pieces similar to gnocchi.
  • Use a floured finger to press down the center of each dumpling, creating little wells for the sauce to puddle into. Set aside and prepare the rest of the recipe.
Butternut squash dumpling dough with seasonings and herbs

How to cook these butternut squash dumplings

Cooking dumplings is always funny. They tell you when they are ready, it’s the most low-maintenance kind of pasta in the world!

For these, I like to bring a large pot of salted water to a boil and cook the dumplings in batches.

When they float to the top, use a slotted spoon to skim them off the top of the water and add in another batch.
When all the dumplings are cooked, reserve a cup of salted pasta water, then drain the dutch oven for the next step!

Shaped dumplings

Ingredients for the ricotta cream sauce

The ingredients for this sauce could not be more simple, and the simplicity is what makes it great. The subtle lemon zest pairs perfectly with the crisp and aromatic rosemary, giving you a sauce that is both classic and new, all at once.

Here is everything you’ll need:

  • 2 sprigs fresh rosemary, stems removed
  • 1 cup whole milk ricotta
  • 1 cup freshly grated parmesan, plus more for serving
  • 1/4 teaspoon red pepper flakes
  • 1 lemon for zesting
  • Olive oil, kosher salt and fresh cracked black pepper as needed
Boiled butternut squash dumplings

How to make the ricotta cream sauce and bring this recipe together

This happens in two sections, the first is making the sauce on its own, and the second is adding in the dumplings and getting everything plated. They go hand-in-hand, but it’s all about the timing. Here are instructions broken into two parts:

FOR THE RICOTTA SAUCE
  • Put the dutch oven back on medium-low heat. Add a drizzle of olive oil, and add in the rosemary leaves. They should sizzle when they hit the pan, let them cook until darkened and crispy, then remove.
  • In a medium bowl, whisk together the ricotta, parmesan, red pepper flakes and lemon zest to taste, for some that might be a quarter of the lemon, for some that might be all of it – adjust as you see fit! Add in the rosemary. Mix everything together with a spoon, crunching the rosemary into small pieces. Season with salt and black pepper as needed.
  • Add the ricotta mixture to the dutch oven and turn the heat down to low. Add in 3/4 cup of the pasta water and mix to form a sauce.
PLATING THE DUMPLINGS
  • Add in the dumplings and stir to coat. Stir on low heat until the sauce thickens slightly, about 2-3 minutes. Only add more pasta water if needed.
  • Scoop the dumplings onto plates and top with a pillow of more freshly grated parmesan and fresh cracked black pepper. Serve warm!
Butternut squash dumplings in ricotta sauce

Looking for recipes similar to these butternut squash dumplings?

Here are a few of my fall favorites!

Breaded Beans & Sage Cashew Cream
If you are looking for a plant-based comfort food recipe – this is it. This Breaded Beans & Sage Cashew Cream recipe is warm and comforting, and if you time everything right, it's not difficult to make. Just a few steps, a few pantry ingredients and you are one step away from a great weeknight dinner.
Check out this recipe
Butternut Squash Mac n’ Cheese
The world went NUTS for the Trader Joe's frozen version, but I just knew I could make it better. This recipe is cheesy, easy, delicious and perfect for fall.
Check out this recipe
Agrodolce Cabbage with Chili Delicata Squash
This Agrodolce Cabbage with Chili Delicata Squash recipe is the perfect mix of charred, sweet and spicy. It utilizes my favorite fall vegetable to create a vegetable-forward side dish that's the perfect accompaniment to any meal. Add your favorite protein or grain and you're all set for dinner!
Check out this recipe
Gochujang Glazed Honeynut Squash
This vegetable side is the perfect mix of sweet, spicy, roasted and savory. These small but sweet honeynut squash are accordion cut to soak up all of the thick (but easy!) honey gochujang glaze. Just roast in the oven and this side dish is done in under 30 minutes.
Check out this recipe
Finished Butternut Squash Dumplings with Rosemary Ricotta Sauce

And that’s everything for this Butternut Squash Dumplings with Rosemary Ricotta Sauce recipe!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3

Butternut Squash Dumplings with Rosemary Ricotta Sauce

5 from 1 vote
These light and fluffy butternut squash dumplings are perfectly paired with the creamiest, dreamiest and easiest ricotta sauce. You can make them together or separately, but either way, you'll be in for a perfect fall meal.
Print Recipe Pin Recipe
Prep Time:30 minutes mins
Cook Time:45 minutes mins
Total Time:1 hour hr 15 minutes mins
Course: Main Course
Cuisine: American, Italian
Keyword: butternut squash, dumplings, parmesan, pasta, ricotta
Servings: 6 servings

Equipment

  • 1 bench scraper
  • 1 medium dutch oven

Ingredients

For the butternut squash dumplings

  • 1/2 large butternut squash 350 grams
  • 1 large egg
  • 2 1/2 lightly packed cups all-purpose flour 350 grams
  • 2/3 cups all-purpose flour 80 grams, for dusting and rolling
  • 1/2 teaspoon each of kosher salt and fresh cracked black pepper
  • 4 sprigs fresh thyme stems removed

For the rosemary ricotta sauce

  • 2 sprigs fresh rosemary stems removed
  • 1 cup whole milk ricotta
  • 1 cup freshly grated parmesan plus more for serving
  • 1/4 teaspoon red pepper flakes
  • 1 lemon for zesting
  • Olive oil, kosher salt and fresh cracked black pepper as needed

Instructions

For the butternut squash dumplings

  • Roast the squash until fork tender, I like to roast the squash face-down on a baking sheet at 425°F for 20-25 minutes. Move the squash to a cutting board, remove the skin, and mash it up well.
  • Make a small well in the middle of the squash and crack in the egg. With a fork, work concentrically from the outside in and whisk the egg with the butternut squash.
  • In two batches, add in the 350 grams of flour and continue to mix. Add in the salt, pepper and thyme leaves here as well. Mix until a very soft dough forms, shifting to using your hands when the dough comes together.
  • Move this dough to a floured surface and knead for 1-2 minutes, using the extra flour you have for dusting. Knead for just enough time to bring the dough into a smooth ball, but not too much that it becomes tough. You want this dough to be hard to work with, make it too firm and it will give you tough dumplings.
  • Dust off any excess flour and let the dough rest for about 20 minutes.
  • After the dough has rested, use a bench scraper to cut it into 8 equal pieces. Stretch those pieces out into cylinders and cut them in half again. These don't have to be perfect, but cut the dough into about 1" long pieces similar to gnocchi.
  • Use a floured finger to press down the center of each dumpling, creating little wells for the sauce to puddle into. Set aside and prepare the rest of the recipe.

Cooking the dumplings

  • Fill a large dutch oven with water and bring it to a boil. Salt the water liberally and cook the dumplings in batches. When they float to the top, use a slotted spoon to skim them off the top of the water and add in another batch.
  • When all the dumplings are cooked, reserve a cup of salted pasta water, then drain the dutch oven.

For the ricotta sauce

  • Put the dutch oven back on medium-low heat. Add a drizzle of olive oil, and add in the rosemary leaves. They should sizzle when they hit the pan, let them cook until darkened and crispy, then remove.
  • In a medium bowl, whisk together the ricotta, parmesan, red pepper flakes and lemon zest to taste, for some that might be a quarter of the lemon, for some that might be all of it – adjust as you see fit! Add in the rosemary. Mix everything together with a spoon, crunching the rosemary into small pieces. Season with salt and black pepper as needed.
  • Add the ricotta mixture to the dutch oven and turn the heat down to low. Add in 3/4 cup of the pasta water and mix to form a sauce.

Plating the dumplings

  • Add in the dumplings and stir to coat. Stir on low heat until the sauce thickens slightly, about 2-3 minutes. Only add more pasta water if needed.
  • Scoop the dumplings onto plates and top with a pillow of more freshly grated parmesan and fresh cracked black pepper. Serve warm!

Posted In: Pasta, Recipes, Special Diets, Vegetarian

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Comments

  1. Meghan says

    October 23, 2022 at 1:32 am

    I tried this tonight and it went a bit funky. But as the old saying goes, if at first you don’t succeed, try try again! How do you keep it from staying sticky?

    • Justine says

      October 23, 2022 at 7:08 pm

      Hello! First, I’m so sorry it didn’t turn out how you hoped – the downside of super-tender dumplings is they can be tricky to handle. If you’re planning on trying again, my best advice is add more flour as needed, and start your dough in a bowl before turning it to a work surface. The recipe includes weights to help with accuracy, but if your squash is particularly high in moisture you might need more flour to help it come together! You don’t want the dough super easy to handle, it should have some slight softness to it, but adding more flour will definitely get it to a workable texture <3

  2. Melanie says

    October 25, 2022 at 3:54 am

    Delicious..I added garlic to sauce

    • Justine says

      October 28, 2022 at 11:12 am

      Never too much garlic 🙂 I’m so glad you liked it!

  3. Virginia says

    October 28, 2022 at 3:21 am

    5 stars
    Yum! Made this for dinner using dumpling squash from my CSA share, and it worked beautifully. Thanks for sharing- will definitely be making again.

    • Justine says

      October 28, 2022 at 11:07 am

      I’m so glad you liked it! Thank you for taking the time to leave a rating and review 🙂

  4. Shayna says

    October 30, 2022 at 12:42 am

    SO IMPRESSED!! I substituted the flour for a GF flour mix and it turned out amazing. I’ve never made homemade pasta before so i am super impressed with myself and with this recipe being very beginner friendly. I will definitely making this again 🙂

Trackbacks

  1. Butternut Squash Flatbreads - Justine Doiron says:
    November 9, 2022 at 3:38 pm

    […] dough here is very easy. There is enough flour in it to make it super easy to work with (unlike my butternut squash dumplings, which while delicious, have a very soft and tricky dough!) and it comes together in […]

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