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Slow Cooker Butternut Squash Gnocchi Bake

Slow Cooker Butternut Squash Gnocchi Bake

Prep Time 25 minutes
Cook Time 4 hours 35 minutes
Total Time 5 hours
Servings 6
Calories 320kcal


  • 1 pound of cubed butternut squash
  • ¼ cup flour
  • ½ teaspoon dried rubbed sage
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • 1 ½ cups milk
  • 4 tablespoons butter divided
  • 17.6 oz package dried gnocchi or mini gnocchi
  • ¼ cup breadcrumbs
  • ¼ cup grated parmesan cheese


  • Add squash to slow cooker
  • Add flour and seasoning and toss to coat squash
  • Slowly pour in milk while stirring until combined and no lumps remain
  • Cut up butter and add 2 tablespoons to slow cooker
  • Cover and cook on high for 2-3 hours or low for 4-6 until squash is very tender
  • Carefully using a potato masher or large fork break up squash into sauce and then stir until well combined and smooth
  • Add gnocchi and stir to combine evenly
  • Cover again and cook on high for 15-30 minutes until liquid is absorbed
  • Melt remaining 2 tablespoons butter in microwave them mix with breadcrumbs and cheese
  • Top casserole with this breadcrumb topping and either cover and cook on high for another 15-20 minutes OR pop in an oven preheated to 425 degrees for 3-6 minutes in an oven safe dish until lightly browned


I cooked this on high in my 4 quart casserole slow cooker for 3 hours then on high for 20 minutes for gnocchi. Finally I transferred to the oven for a few minutes to brown the topping.


Calories: 320kcal | Carbohydrates: 48g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 669mg | Potassium: 357mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8365IU | Vitamin C: 15.8mg | Calcium: 180mg | Iron: 4.1mg