Butternut Squash Dumplings with Rosemary Ricotta Sauce

These butternut squash dumplings 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 quick 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 cheese, 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 past as well? Also yes 😉

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

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.

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 tsp each of kosher salt and fresh cracked black pepper
• 4 sprigs fresh thyme, stems removed

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 them:

• 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.

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!

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 tsp red pepper flakes
• 1 lemon for zesting
• Olive oil, kosher salt and fresh cracked black pepper as needed

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.
• IIn 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!

Looking for recipes similar to these butternut squash dumplings?

Here are a few of my fall favorites!

And that’s everything for this butternut squash dumpling 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