Description
Experience a burst of flavor with tender gnocchi coated in vibrant pesto and sweet roasted squash. A perfect dish for cozy gatherings or weeknight dinners.
Ingredients
Scale
- 1 package (16 oz) potato gnocchi
- 1 cup basil pesto (homemade or store-bought)
- 2 cups butternut squash, peeled and cubed
- 2 tbsp extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Toss the cubed butternut squash with olive oil, salt, and pepper on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, flipping halfway through until golden brown and fork-tender.
- While the squash is roasting, bring a pot of salted water to a boil.
- Add the gnocchi to the boiling water and cook according to package instructions until they float (usually about 2-3 minutes).
- Drain the gnocchi and return them to the pot.
- Stir in the pesto sauce until all gnocchi are well-coated.
- Gently fold in the roasted butternut squash.
- Serve immediately, garnished with freshly grated Parmesan cheese and an extra drizzle of olive oil if desired.
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 390
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Substitute butternut squash with seasonal veggies like zucchini or bell peppers for variety. For added crunch, consider sprinkling toasted pine nuts on top before serving. To make this dish vegan-friendly, use a plant-based pesto and omit Parmesan cheese.