Pesto Gnocchi with Roasted Squash
Pesto gnocchi with roasted squash is a vibrant and comforting dish that effortlessly combines tender potato gnocchi with sweet, caramelized butternut squash, all tossed in rich basil pesto.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 package (16 oz) store-bought gnocchi
- 1 medium butternut squash (about 2 lbs), peeled and cubed
- 1 cup basil pesto (homemade or store-bought)
- 2 tbsp extra virgin olive oil
- ½ cup freshly grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper.
- Spread the seasoned squash on a baking sheet and roast for 25-30 minutes until tender and caramelized, flipping halfway through.
- In a large pot of boiling salted water, add the gnocchi and cook until they float (about 2-3 minutes). Drain and return to the pot.
- Combine the roasted squash with the gnocchi and pour in the pesto. Stir gently until heated through.
- Serve garnished with grated Parmesan cheese.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 380
- Sugar: 4g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 15mg