This Cheesy Spicy Honey Nut Squash Gnocchi is peak cozy with a little edge. Sweet, caramelized squash gets blended into a velvety, cheese-forward sauce with fresh herbs, cream, and just enough Cloud23 Hot Habanero to wake everything up. Tossed with pillowy gnocchi and finished with extra parm and heat, it’s the kind of dish that feels indulgent, comforting, and quietly impressive—perfect for a weeknight upgrade or a low-key dinner party moment.
Cheesy Spicy Honey Nut Squash Gnocchi
Cuisine
Italian-inspired comfort food with a modern American twist
Author:
Dana Plucinski aka @baydish
Servings
4
Prep Time
20 minutes
Cook Time
50 minutes
This Cheesy Spicy Honey Nut Squash Gnocchi is peak cozy with a little edge. Sweet, caramelized squash gets blended into a velvety, cheese-forward sauce with fresh herbs, cream, and just enough Cloud23 Hot Habanero to wake everything up. Tossed with pillowy gnocchi and finished with extra parm and heat, it’s the kind of dish that feels indulgent, comforting, and quietly impressive—perfect for a weeknight upgrade or a low-key dinner party moment.
Ingredients
- 2 honey nut squash, cut in half lengthwise and seeds removed (or one butternut squash)
- 1 package of gnocchi, cooked to package instructions and drained, with ½ cup of pasta water reserved
- 2 tbsp olive oil, separated
- ½ yellow onion, diced
- 2 cloves garlic, minced
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh sage, minced
- 1 cup chicken broth
- ½ cup heavy cream
- 1-3 tbsp Cloud23 Hot Habanero Hot Sauce, depending on desired level of spice, plus more for topping
- 1 cup sharp cheddar cheese, shredded
- ½ cup parmesan, shredded, plus more for topping
- 3oz cream cheese
- Salt and pepper, to taste
Directions
Preheat oven to 400 degrees.
Drizzle squash with 1 tbsp olive oil and roast for 40-50 minutes, until fork tender. Remove from the oven and let cool until safe enough to handle. Remove the skin and set aside.
While the squash is roasting, cook the gnocchi and reserve the ½ cup of pasta water. Set aside.
Preheat a large pot over medium heat and add 1 tbsp of olive oil. Add the onion and cook for 2 minutes, until softened. Add the garlic and herbs and cook for another minute.
Mash the cooked squash with a fork to break it up, then add it to the pot along with the chicken broth, heavy cream, and Cloud23 Hot Habanero Hot Sauce, stirring until well combined.
Using an immersion blender (or transporting the soup into a regular blender), blend until a smooth consistency is reached. Add the cheddar, parm, and cream cheese, and mix until fully incorporated. Add the gnocchi and toss until evenly coated.
Plate the gnocchi. Add additional shredded parm, Cloud23 Hot Habanero Hot Sauce, and salt and pepper. Enjoy!
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