Gnocchi with roasted squash & goat’s cheese

Gnocchi with roasted squash & goat’s cheese

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(71 ratings)

Prep: 15 mins Cook: 20 mins


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


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



    An Italian dumpling made with semolina or flour and potatoes, cooked and eaten in much the same…

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


  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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Vera Ermilina's picture
Vera Ermilina
14th May, 2020
Definitely more salt, more spices, more garlic required; and 20 min in the oven is way too short, the squash is just about to start getting softer after that time. I'd recommend at least 40-45 min. So yeh, a 4-star recipe.
7th Apr, 2019
Really tasty recipe. Butternut squash needed about 30 mins to roast, also used 3 cloves of garlic when roasting. Used a hard goats cheese crumbled on the top which was perfect, nice and sharp in comparison to the gnocchi and squash. Would definitely make again!
12th Nov, 2018
I love goats cheese, and found this the only flavour in this dish. Beyond that, found it quite bland and claggy. Not fussed about making again.
mamaducklynn's picture
21st Jun, 2016
Forgot to rate this. I give it 4 stars
mamaducklynn's picture
21st Jun, 2016
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.
20th May, 2016
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!
6th Oct, 2015
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.
26th May, 2015
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
9th Sep, 2014
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.
6th Sep, 2014
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.


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28th May, 2015
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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