Butternut Squash Gnocchi with Vodka Sauce is an incredibly comforting meal, that sounds fancy but couldn't be simpler. The homemade gnocchi is made with roasted butternut squash for a touch of fall sweetness, and the vodka sauce is incredibly flavorful, ridiculously creamy, and everything you crave on a chilly night. Hello comfort food!
Preheat oven to 400℉. Line a large rimmed baking sheet with parchment paper. To the baking sheet, add butternut squash, maple syrup, olive oil, 1/4 teaspoon of the salt, and pepper, and toss to coat. Roast for 20-25 minutes, stirring once during baking, until tender and golden on the edges. Let cool for a few minutes, then mash with a fork into a "paste."
Add 2 cups of the flour and salt to a large bowl and whisk together. Add the ricotta, egg, and mashed butternut squash and mix together with a wooden spoon (or your hands!) until the mixture forms a dough. I just use my hands, it's MUCH easier. If the mixture seems too sticky/wet, add more flour (up to 1/2 cup) until it comes together.
Transfer the dough to a generously floured work surface and cut it into 4 equal pieces. Roll each piece of dough into a long rope, about 3/4 to 1 inch thick, and cut each rope into bite-sized pieces. Set aside.
Bring a large pot of salted water to a boil for the gnocchi. Once boiling, add the gnocchi to the boiling water (you may need to do this in 2-3 batches deending on the size of your pot) and cook for 3 to 4 minutes, until they float to the top. Drain and set aside (I like to set them on an oiled baking sheet to prevent sticking!)
Once finished, toss the gnocchi with desired amount of vodka sauce (you will have some sauce leftover) and serve with freshly grated parmesan, freshly cracked black pepper, and torn fresh basil.
Melt olive oil and butter in a large, heavy bottomed pot or dutch oven over medium heat. Once hot, add the shallot, garlic, and red pepper flakes and sauté for a minute or so, or until fragrant. Season with a pinch of salt and pepper. Add the vodka and increase heat to high. Bring to a boil and simmer for 2-3 minutes, until the alcohol cooks off. Add the tomato paste, 1/4 teaspoon of the salt, and pepper, and cook for 1 minute, stirring to break up the tomato paste and develop the flavor a bit. Add the tomatoes, and bring to a boil. Reduce heat to medium, cover, and simmer for 20 minutes.
Once sauce has simmered, let cool for several minutes before transferring to a blender. Once it has cooled off a bit, carefully add to a high-powered blender, and blend until smooth and creamy. Add sauce back into the pot, and stir in the cream, parmesan cheese, and remaining 1/4-1/2 teaspoon of salt, to taste. Stir until creamy and smooth. Season to taste with additional salt and pepper if desired.