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Ukrainian Butternut Gnocchi – Galushki

Ukrainian Butternut Gnocchi – Galushki


I love the Ukrainian cuisine so much! Tasty borscht, potato pancakes, stuffed eggplants, cheese, meat or cherry dumplings – they all look so delicious, like they say: ‘Eat me’.

Many dishes in Ukrainian cuisine, such as dumplings (pel’meni) and gnocchi (galushki) are made from flour. Anyone who prepares dumplings or gnocchi makes them his own way, so the recipe varieties are endless.

I want to share one my gnocchi (aka galushki) recipe made with butternut. I so love them with fried onions. But they are equally delicious when served with sour cream or with onions and bacon. Also these galushki are very tasty with herbs, sautéed ground meat, fragrant bread crumbs or fried apples (for a sweet version).

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The shape of the gnocchi could vary. Someone likes to roll the dough and cut out circles, squares or triangles from it, like we do with cookies. Others shape them like dumplings. As for me, I like to roll the dough into a log, cut it into coins and then flatten the coins with the fingers for a rustic appearance.

When I make galushki, I usually double the recipe. One portion I use right away, and the other one goes to my freezer. I just need to put the dough coins on a small tray and put the tray into my freezer for an hour or two, and then place the frozen gnocchi into a freezer bag and store them frozen until needed.

I love my butternut gnocchi. They have a very pale orange color, which, when fried, becomes more intensive. Fried onions add a lot of flavor and taste to the dish.

One drawback in butternut Ukrainian gnocchi with onion: you need to have a lot of self-control to stop eating them… one after another, and after another…

Okay, I will eat one more, well … the last one… well, the smallest …

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Ukrainian Butternut Gnocchi – Galushki


40-48 pieces


For the galushki (gnocchi):

  • 250 g butternut
  • 2 eggs
  • 7 tbsp butter at room temperature, cut into small pieces
  • 2 – 2 ½ cups flour (the exact number depends on the quality of butternut and flour) + some flour for dusting
  • Salt

For serving:

  • Olive oil for frying
  • 1 tbsp butter
  • 1 large onion (10-12 oz), finely chopped
  • Several strips of bacon, cut into small pieces
  • Coarse salt (optional)
  • Black pepper


  • Sour cream
  • Fresh herbs (dill, parsley)



Peel and then cut the butternut into pieces and using a food processor or blender make a coarse or fine puree.

Stir in the butter and the eggs.

Add flour and salt. Make soft and slightly sticky dough.

Put the dough on a floured board or countertop. Dust the dough with flour and shape into a ball or a disk. Allow to stand for 15-30 minutes.

While the dough is resting, prepare the onion.

In a frying pan, heat the olive oil, add the onions, salt, and, if using, the bacon. Cook the onions for 7-10 minutes until golden brown. Add the butter. Remove the pan from heat.

Cut the rested dough into 3-4 pieces.

Roll each piece into a log. With a sharp knife, cut each log into 12-15 pieces. You can leave them as is, in chunks, or flatten each piece with a finger or a back of a spoon, to make rough coins.

Bring a large pot of salted water to a boil, add the gnocchi-galushki and cook for 3-5 minutes after boiling.

Transfer the cooked galushki into the pan with the onions and reheat or slightly brown them (I prefer to brown them).

Serve with the fried onions and sprinkled with black pepper.


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Cook with pleasure and enjoy the world!

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