Gnocchi with roasted squash & goat’s cheese

Gnocchi with roasted squash & goat’s cheese

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(47 ratings)

Prep: 15 mins Cook: 20 mins

Easy

Serves 4
A colourful dish that makes the most of gnocchi's great pairing with cheese, this simple recipe will soon become a favourite

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal333
  • fat10g
  • saturates4g
  • carbs53g
  • sugars8g
  • fibre5g
  • protein11g
  • salt1.76g
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Ingredients

  • 450g butternut squash, peeled and cut into small chunks
  • 1 garlic clove
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g pack gnocchi

    Gnocchi

    noh-kee

    An Italian dumpling made with semolina, flour, potatoes or ricotta and spinach cooked and eaten…

  • 200g young leaf spinach
  • 100g goat's cheese

Method

  1. Heat oven to 200C/fan 180C/gas 6. Tip the squash into a roasting tin with the garlic and oil, salt and pepper and mix well. Roast for 20 mins, shaking the pan halfway through, until tender and golden.

  2. Meanwhile, boil the gnocchi according to pack instructions. With a few secs to go, throw in the spinach, then drain the gnocchi and spinach together. Tip into the roasting tin, then mix everything together well, mashing the softened garlic. Spoon onto warm serving plates, then crumble over the cheese to serve.

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Comments, questions and tips

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Comments (47)

mamaducklynn's picture
3.75

Forgot to rate this.
I give it 4 stars

mamaducklynn's picture
3.75

I made this tonight but a twist to it. I didn't roast anything ( I had a football match to watch ) I boiled the butternut squash then mashed them with the mashed garlic. I made the gnocchi as per instructions and added the spinach at the end. Spooned out the mash, topped it with the gnocchi & spinach, then crumbled the cheese over it. I must say I preferred it to roasted squash, not a bit left on plates.

pocketlucy's picture
3.75

As others suggested, I added extra garlic, chilli flakes, mushrooms, and cherry tomatoes. I also used creamy goats cheese which meant everything got nice and cheesy :) very nice!

LindytheCook's picture
3.75

This is really tasty and easy to make! Like some of the others, I also add some chilli flakes when roasting the squash, and I throw in some cherry tomatoes towards the end of cooking it. I add some extra garlic too. Yum.

debbie.charman@gmail.com's picture
5

This is lovely. Does need more garlic and a bit of added ooomph, maybe chilli powder sprinkled on the squash before roasting. Also agree with Alison below about adding tomatoes.

alison portugal's picture

Love this recipe, no spinach to hand today so, as usual upped the garlic, added chili roasting little longer, included baby toms then adding good pesto to the gnocchi and have every confidence it will be just as glorious.

conkerqueen's picture

Delicious. I doubled up all the ingredients to feed 6 and threw in a couple of extra garlic cloves, a small packet of baby plum tomatoes and some chopped rosemary. Was perfect with some crusty bread as a veggie meal.

madformadrigals's picture
3.75

Loved this, so beautiful! I used 1kg of squash and put some chilli and thyme in for roasting. I also added a punnet of tomatoes to roast for the final 10 minutes, as it looked a bit dry. Could have done with more goat's cheese.

Zoe4's picture

This recipe is so simple and easy to do but the flavour combinations work so well. I've done this many times and my guests always love it. For a quick mid-week, lower-calorie version, I leave out the gnocchi and roast more butternut squash!

Only criticism - these ingredient quantities do not make 4 portions in my book - much more like 3.

lyndsaygourlay's picture

I made the whole recipe and shared it between 2...very yummy! I tried it with spray oil instead of olive oil but had to add some olive oil at the end to pull it all together. I added a LOT more garlic. A keeper!

faulknerrl's picture
5

I first cooked this about 5 years ago, and keep coming back to it for dinner parties and guests because it's always gone down so well. It's a great option for vegetarians to cook for meat eaters.

katysimpson's picture
5

Very simple to make and very delicious!

katysimpson's picture
5

Have made this many times now and it is just delicious! No 2 ways about it. Yum!

sutty's picture
5

Very tasty and looked lovely. I don't think my boyfriend even noticed that there wasn't any meat in it! I used 3 cloves of garlic and it was perfect. I am looking forward to cooking this again when I receive another squash in my veg box.

flowergirl20's picture
5

Really tasty mid-week dinner, and healthy too! Would recommend adding extra garlic as well...

My boyfriend doesn't like goat's cheese, so he had it with feta instead, and still seemed to really enjoy it.

rebecca2424's picture
5

We used organic butternut squash and the difference was unbelievable! An absolutley delicious dish.

jennyh10's picture

I have made this recipe a couple of times. I used the last of the Christmas stilton instead of goats cheese and threw in some mushrooms to roast towards the end of the squash cooking time, it was delicious.

funny_spoon's picture

Did a variarion, leaving out spinach and goat cheese, but adding roasted bacon and sage leaves. As well, replaced butternut with hokaido..
Really delicious!

As a tip, if your gnocchi become dry, use a few spoons of vegetable stock!

lemon_tea's picture

Made this tonight using homemade gnocchi. Addded some roasted red pepper to the mix - gorgeous!

ebordogna's picture
4

Very good, may add some pine nuts when I make it next time

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Tips (1)

pk403's picture
3.75

Get some vine ripened tomatoes and a pack of basil. Halve the tomatoes and toss with the squash in olive oil and then roast for 10 minutes. Add minimum 6 to 8 cloves of smashed garlic, skin on. When the gnocchi and spinach are done, drain well and toss into the roasting pan as well, give a good toss/stir and put everything back in for another 20 minutes stirring again at the 10 minute mark until everything is a bit golden. Take out, mix in a bit of olive oil, the torn basil leaves, season with a generous amount of salt (salt is key as always!) and some pepper to taste, and then crumble the cheese in. Give a good rough stir and serve. Delicious.

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