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Creamy squash and sage gnocchi recipe

Creamy squash and sage gnocchi recipe

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Roasted butternut squash makes a perfect, creamy sauce for gnocchi, with sage adding earthy, flavours to the dish too. A quintessentially autumnal dish. Add reduced-fat cheese to the sauce for extra creaminess and a sharp kick of flavour. See method

  • 10 mins to prepare and 25 mins to cook
  • 414 calories / serving
  • Vegetarian

Ingredients

  • 1 butternut squash, peeled, deseeded and cut into 2cm cubes (about 550g prepped weight)
  • 2 tbsp olive oil, plus 2 tsp
  • 10g fresh sage, half finely chopped, half leaves picked
  • 1 onion, finely chopped
  • 1 garlic clove, crushed​
  • 500g gnocchi
  • 100ml milk
  • 100g lighter grated mature cheese
  • 60g rocket
If you don't have any butternut squash, try sweet potato

Each serving contains

  • Energy

    1740kj
    414kcal
    21%
  • Fat

    16g 23%
  • Saturates

    5g 26%
  • Sugars

    11g 12%
  • Salt

    2.1g 34%

of the reference intake
Carbohydrate 54.1g Protein 14g Fibre 5.3g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Tip the squash onto a shallow baking tray and toss with 1 tbsp oil and the chopped sage; season. Roast for 20-25 mins until tender. Add the whole sage leaves, coating in a little oil from the tin, for the last 5 mins or until crisp.

  2. Meanwhile, heat 1 tbsp olive oil in a frying pan over a medium heat. Add the onion and cook for 10-12 mins, stirring, until softened. Add the garlic, fry for 1 min, then remove from the heat.

  3. Cook the gnocchi in a large pan of boiling water for 3 mins or until they rise to the top of the pan. Drain, reserving 100ml of cooking water.

  4. Put 50ml of the reserved gnocchi water in a jug or food processor and scrape in the softened onions and garlic. Add half the roasted squash and all the milk. Blitz with a stick blender or food processor until smooth, then return to the frying pan. Bring to a gentle simmer over a low heat and stir in the cheese. Season well and stir for 1-2 mins until the cheese melts, adding a splash more of the reserved cooking water if needed.

  5. Fold the cooked gnocchi through the creamy sauce, along with most of the remaining roasted squash (keep the crispy sage leaves aside). Divide between 4 bowls and top with the remaining roasted squash and the crispy sage leaves. Toss the rocket with the remaining 2 tsp oil and serve alongside.

See more Gnocchi recipes

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