Skip to content
Butternut squash, parsnip and sage gnocchi recipe

Butternut squash, parsnip and sage gnocchi recipe

0 ratings

Created by The Tesco Real Food team

This simple gnocchi traybake heroes seasonal root veg. Stir the gnocchi through a silky ricotta and roasted garlic sauce, then top with toasted hazelnuts and crispy sage for some crunch. See method

  • Serves Serves 4-6
  • Takes 50 mins
  • 550 calories / serving
  • Healthy

Ingredients

  • 20g hazelnuts
  • 1 small bulb of garlic
  • ½ small butternut squash, peeled and diced into 1cm cubes
  • 1 large parsnip, peeled and diced into 1cm cubes
  • 1 red onion, finely chopped​
  • 10g sage, leaves picked and finely chopped, plus extra leaves to serve
  • 1 tbsp honey​
  • 2 tbsp olive oil, plus 1 tsp
  • 2 x 400g bag gnocchi
  • 200ml vegetable stock
  • 250g tub ricotta
  • 20g Parmesan, finely grated, plus extra to serve (optional)
1 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    2310kj
    550kcal     28%

  • Fat

    18g 26%

  • Saturates

    6g 30%

  • Sugars

    14g 16%

  • Salt

    1.8g 29%

of the reference intake
Carbohydrate 77.3g Protein 14.9g Fibre 8.7g

Method

  1. Preheat oven to gas 6, 200°C, fan 180°C.
  2. Toast the hazelnuts on a small baking tray for 5 mins until lightly golden. Leave to cool slightly before roughly chopping, then set aside.
  3. Cut the top off the garlic bulb, exposing the tops of the garlic cloves, then place the bulb in a small piece of foil and drizzle over the teaspoon of oil. Scrunch the foil to parcel it up and place in the oven.
  4. Put the squash, parsnip, red onion and sage in a large roasting tray or ovenproof dish and drizzle over the honey and oil, then season.
  5. Roast for 30 mins, stirring the veg halfway through cooking time, then add the gnocchi and stock to the tray and give everything a good stir.
  6. Remove the garlic from the oven and carefully squeeze the garlic out of its casings. Mix into the ricotta along with half the Parmesan. Using a teaspoon, blob the garlicky ricotta over the gnocchi and sprinkle with the remaining Parmesan.
  7. Return to the oven for 10-15 mins and cook until lightly golden.
  8. Serve immediately with the hazelnuts and extra Parmesan, if you like.

Tip: Gently fry any remaining sage leaves in a little oil over a medium-high heat until crispy.

See more Gnocchi recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.