Butternut Squash and Sage Gnocchi
Sit back and let your oven do all the hard work for this easy midweek meal! Our Butternut Squash and Sage Gnocchi is a simple, warming veggie bake, with minimal prep and bags of flavour. The sauce is creamy and cheesy, and the little potato dumplings will make sure you feel satisfied. There’ll be empty plates all round with this one!
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NutritionPer Serving
- Calories396
- Carbs52g
- Protein21g
- Fat11g
- Saturates6.3g
- Sugars13g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If you’re new to gnocchi, this is the perfect recipe to start with! A little bit like pasta, gnocchi is an Italian-style dumpling, made mostly from potato. There’s no need to make your own from scratch – you can find bags of ready-to-cook gnocchi in just about every supermarket. Check the chilled aisle, where you might find the packs of fresh pasta.
For a tasty dinner that’s easy to rustle up on a busy weeknight, we’ve kept this Butternut Squash and Sage Gnocchi beautifully simple. You’ll start by oven-roasting slices of sweet squash and red onion with fragrant garlic, before adding in the gnocchi.
A velvety mixture of vegetable stock, Cheddar and cream cheese gets poured over all the ingredients, with a couple of spoonfuls of dried sage to add some aromatic flavour.
When it’s ready, it’ll be thick, rich, creamy and golden – you won’t be able to wait another minute to dig in! Serve it right away, or add some extra veggies on the side if you fancy it.
What diets is this Butternut Squash and Sage Gnocchi suitable for?
This Butternut Squash and Sage Gnocchi recipe is suitable for vegetarians. It can be made gluten-free if you use gluten-free gnocchi and a gluten-free stock cube.
If you’re cooking for people with allergies, please be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Butternut Squash and Sage Gnocchi?
Nope! If you’ve never bought gnocchi before, you should easily find it in the chilled aisle of your usual supermarket.
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We used a pot like this MasterClass Large Casserole Dish with Lid 5l/28 cm to make this recipe. It’ll come in useful for all kinds of one-pot wonders!
You’ll need a really sharp knife to prepare butternut squash. We recommend a set like these MasterChef Knife Set with Block, 5 Kitchen Knives with Sharp Stainless Steel Blades.
How many calories are in this Butternut Squash and Sage Gnocchi?
There are 396 calories per portion in this Butternut Squash and Sage Gnocchi recipe, which means it falls into our Everyday Light recipe category. If you’re counting calories or following one of the popular diet plans like Weight Watchers, this recipe fits in perfectly!
NHS guidelines suggest men should aim for 2,500 calories per day to maintain a healthy body weight, and women require around 2000 calories. Each person has different calorie requirements depending on their goal, so you may want to adjust your daily calorie intake according to your own personal goal.
Step 1
Preheat the oven to 200°C fan. Place the butternut squash, onion and garlic in a large, shallow casserole dish and spray well with low-calorie cooking spray. Toss to coat evenly.
Step 2
Place in the oven and roast for 30 minutes, turning halfway through, or until the butternut squash is tender and the onion is soft.
Step 3
Add the cream cheese to the hot stock and stir until completely dissolved. Stir in the milk, onion granules, Cheddar cheese, mustard and sage. Season with freshly ground black pepper to taste.
Step 4
Put the gnocchi in the casserole dish, pour over the liquid mixture and stir gently. Place in the oven, uncovered, and bake for 20 minutes until bubbling and golden brown. Serve.
What could I serve with this Butternut Squash and Sage Gnocchi?
You’ll find this is a hearty, filling dish all on its own, but you can always add extra veggies if you like. We’d serve it with one of the following side dishes:
How do you know when Butternut Squash and Sage Gnocchi is cooked?
You should cook this Butternut Squash and Sage Gnocchi until the vegetables are soft and the gnocchi is tender. It should be golden brown on top. This will take around 50 minutes in total.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Butternut Squash and Sage Gnocchi in the fridge?
Once you’ve served this recipe, you’ll ideally need to eat it within 4 hours.
You can store any leftovers, covered in the fridge for around 3 days. Make sure that you allow them to cool before putting them in a container with a lid and chilling in the refrigerator.
Can I freeze Butternut Squash and Sage Gnocchi?
Yes you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Divide into individual portions
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Butternut Squash and Sage Gnocchi?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost overnight and reheat from chilled.
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Butternut Squash and Sage Gnocchi
Sit back and let your oven do all the hard work for this easy midweek meal! Our Butternut Squash and Sage Gnocchi is a simple, warming veggie bake, with minimal prep and bags of flavour. The sauce is creamy and cheesy, and the little potato dumplings will make sure you feel satisfied. There’ll be empty plates all round with this one!
-
Prep Time
10 MINS
-
Cook Time
50 MINS
- KCals 396
- Carbs 52G
Instructions
- Preheat the oven to 200°C fan. Place the butternut squash, onion and garlic in a large, shallow casserole dish and spray well with low-calorie cooking spray. Toss to coat evenly.
- Place in the oven and roast for 30 minutes, turning halfway through, or until the butternut squash is tender and the onion is soft.
- Add the cream cheese to the hot stock and stir until completely dissolved. Stir in the milk, onion granules, Cheddar cheese, mustard and sage. Season with freshly ground black pepper to taste.
- Put the gnocchi in the casserole dish, pour over the liquid mixture and stir gently. Place in the oven, uncovered, and bake for 20 minutes until bubbling and golden brown. Serve.
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