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Butternut Squash Gnocchi w/ Moroccan Lamb Sauce

4 from 1 vote
Servings 4


  • 2.5 lb butternut squash
  • 3 eggs
  • 1 cup flour
  • 1/2 cup grated parmesan cheese
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1/2 lb lamb minced/ground
  • 1 tsp ground cumin
  • 1/4 tsp chile powder
  • 1/4 tsp sweet paprika
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground allspice
  • 1/4 tsp cayenne pepper
  • 2 tbsp tomato paste
  • 2 cans diced tomatoes
  • 1 medium zucchini chopped
  • salt to taste


  • Preheat the oven to 400F. Cut the top and bottom off of the squash, halve lengthwise, and remove seeds.
  • Put the halves, cut side down, on a baking sheet and bake until the squash is tender (about 1 hour).
  • Pulse 1.5 cups squash flesh, eggs, flour, parmesan cheese, salt and pepper in food processor until smooth. (If the gnocchi is too wet, add more flour.)
  • Bring a large pot of water to boil and prepare a bowl of ice water.
  • Scoop 1 tbsp of the squash mixture into an oval and drop into boiling water. Make multiple gnocchi and cook for 5 minutes, then place in the ice water.
  • Repeat with remaining batter, let cool, then pat dry.
  • For the sauce, heat the oil in a large saucepan and cook the onion and garlic over medium heat until soft (about 5 minutes).
  • Add the lamb and cook until changed in color (about 3-5 minutes).
  • Add spices and stir until fragrant.
  • Stir in the tomato paste, undrained tomatoes and zucchini, then bring to a boil.
  • Reduce the heat and simmer uncovered until sauce thickens slightly (about 15 minutes). Salt to taste.
  • Reheat gnocchi and serve with a about 1/2 cup of sauce per plate.
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