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Butternut squash and sage crispy gnocchi recipe

Butternut squash and sage crispy gnocchi recipe

7 ratings

Use leftover roasted butternut squash to make this lovely autumnal midweek gnocchi recipe. Instead of boiling your potato dumplings, this recipe fries them instead, creating a crispy coating ready to be tossed with roasted squash, fresh sage leaves and spinach. See method

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 358 calories / serving
  • Vegetarian


  • 1 tbsp olive oil
  • 50g butter
  • 500g gnocchi
  • 450g leftover cooked roasted squash
  • 4-5 sage leaves, finely chopped
  • 250g bag baby spinach
  • grating of fresh nutmeg (optional)

Each serving contains

  • Energy

  • Fat

    17g 24%
  • Saturates

    7g 36%
  • Sugars

    6g 7%
  • Salt

    1.5g 26%

of the reference intake
Carbohydrate 45.7g Protein 6.1g Fibre 4.4g


  1. Heat the olive oil and butter in a large nonstick frying pan, add the gnocchi, season well and cook for 3-4 mins or until it starts to crisp and turn pale golden. Add the squash and sage leaves and cook for a further 4-5 mins.
  2. Add the spinach to the pan a handful at a time and cook until it wilts down, stirring as you go. Add a grating of nutmeg, if using, to serve.

See more Vegetarian recipes

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