Squash gnocchi

This hearty vegetarian main course, or quick family supper, is healthy as well as delicious

  • Prep:40 mins
    Cook:1 hrs 30 mins
  • Serves 4
  • More effort

Nutrition per serving

  • kcal 580
  • fat 39g
  • saturates 21g
  • carbs 40g
  • sugars 17g
  • fibre 6g
  • protein 20g
  • salt 1.15g


  • 2 butternut squash, halved, deseeded and cut into wedges
  • 2 garlic cloves
  • sprig thyme
  • 2 tbsp olive oil
  • freshly grated nutmeg
  • 1 egg
  • up to 4 tbsp plain flour
  • 140g parmesan, grated
  • 100g butter
  • handful sage leaves
  • 1 red chilli, deseeded and chopped


Or why not try...
Making a simple soup by cooking chunks of peeled squash in stock with curry paste and coconut milk, then blitzing until smooth.


  1. Heat oven to 220C/fan 200C/gas 7. Tip the squash into a roasting tray. Toss with the garlic, thyme and olive oil, then season. Cover the dish with foil and roast for 40 mins until soft. Leave to cool slightly.

  2. When the squash is cool enough to handle, remove the flesh and use a spatula to force it through a fine sieve. Tip into a clean pan, then gently cook for 30-40 mins until reduced to a dense mass that comes away from the sides of the pan. Leave to cool.

  3. Tip purée into a bowl, then season with the nutmeg, salt and pepper. Mix in the egg, flour and 100g of the parmesan. You should have a soft pliable dough so, if it’s too wet, add more flour until it’s the right consistency.

  4. Take a third of the dough and, on a floured surface, roll into a long strip about the thickness of your thumb. Cut the strip into little pillows about 3cm long, then press each one gently with the back of a fork. repeat with the remaining dough.

  5. Bring a large pan of water to the boil, then drop in the gnocchi in batches. Cook until they float, then give them a minute more before scooping out and putting them in a bowl of iced water. When they’re all cooked, drain well.

  6. To serve, heat a grill to high. Melt the butter in a large pan until sizzling, then throw in the chilli and sage – sizzle for a minute before throwing in the gnocchi and tossing through. tip into a heatproof dish, scatter with parmesan, flash under the grill until browned, then serve immediately.

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