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Gnocchi with Roasted Butternut Squash and Sage Butter

Gnocchi with Roasted Butternut Squash and Sage Butter

Brought to you by: OcadoLife
    4 serving
5.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Fresh gnocchi is comfort food that's quick to cook – try this earthy and aromatic dish featuring sweet butternut squash with a delicate herb-infused butter. A mainstay of Italian cuisine, gnocchi are fluffy potato dumplings that can be cooked from fresh in minutes. For a restaurant-style twist, fry some extra sage leaves in oil until crispy then scatter across before serving to add texture. Looking for more pasta recipes? Look no further.

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  • 2 butternut squash, peeled, deseeded and cut into 2cm chunks
  • 3 cloves garlic, roughly chopped
  • 3 tbsp extra virgin olive oil
  • 800g fresh gnocchi
  • 20g fresh sage, leaves picked and roughly chopped
  • 80g unsalted butter
  • 50g parmesan cheese, finely grated


Step 1

Preheat oven to 200°C/180°C fan/gas 6. Scatter the squash pieces and garlic onto a non-stick oven tray, drizzle with the oil, season well and toss together to coat. Place in the oven and cook for 25 mins.

Step 2

After 20 mins, bring a large pan of salted water to the boil and carefully place the gnocchi in the water. They will only take a couple of minutes to cook and you’ll know they’re done because they’ll start to float to the top of the water.

Step 3

Drain the gnocchi and leave to steam. Melt the butter with the sage in a large non-stick frying pan over a medium heat. When the butter is foaming, add the gnocchi and toss to coat everything.

Step 4

Remove the squash from the oven and add to the gnocchi, toss again but be gentle as the gnocchi will be delicate. Serve immediately with a scattering of parmesan or pecorino cheese. Cook’s tip: If you don’t have a large pan, cook the gnocchi in two pans – if they don't have space to cook they can get sticky.

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