This butternut squash gnocchi recipe is probably my most eaten meal in the last 12 months. It’s been sat in my recipe bank since last May, so it’s had plenty of tweaks along the way to make it just right, but it’s the perfect comfort food. Sweet maple roasted squash and pecans, and crisp gnocchi in a simple garlic butter sauce.
I love this dish because it’s so low maintenance but always hits the spot, gnocchi is a very simple carby comfort food, but this dish still manages to contain one of your five a day and some healthy fats along the way too.
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Nutritional Information
Ingredient Choices and Substitutions
As I said, this is one of my most eaten meals, so I’ve made just about every swap possible at this point. Firstly, the basics, gluten free gnocchi can of course be swapped for regular gnocchi if that isn’t a requirement for you. For reference, I used the Garofalo Gluten Free Gnocchi in this recipe.
The butternut squash can be swapped for sweet potato or pumpkin, or a mixed bag/ pack of all three of them. Cooking times shouldn’t change more than a few minutes if you swap to either of those, just keep a closer eye on them towards the latter stages to make sure they don’t burn.
I sometimes swap my maple syrup for date syrup, but date syrup can make your vegetables look burnt even when they aren’t, so it’s not the most aesthetically pleasing swap. But you could also swap for agave if you don’t have maple.
For my vegan butter, I use actual vegan butter. Not a spreadable, a hard block. It provides a richer taste for the dish. If you’re going to swap anything, please do not swap this. I’ve made this recipe with both salted and unsalted vegan butter and the taste difference is negligible in the end dish, so use whatever you have in/ whichever you prefer.
Can this recipe be reheated?
No. It’s rare that I don’t offer any kind of options for leftovers, but for this one, please only cook what you need. It won’t reheat well.
Roasted Squash Gnocchi Recipe
Sweet maple roasted squash and pecans, and crisp gnocchi in a simple garlic butter sauce.
This recipe is gluten free, dairy free and vegan friendly. It can be soy free depending on your choice of butter alternative. It does contain nuts.
Roasted Squash Gnocchi Recipe
Ingredients
- 350 g butternut squash peeled and cubed
- 1.5 tbsp olive oil
- 2 tbsp maple syrup
- 1 tsp chilli powder
- 1 tsp dried thyme
- 400 g gluten free gnocchi
- 1 tbsp vegan butter
- 3 cloves garlic thinly sliced
- 1 tsp dried sage
Instructions
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Preheat oven to 200°c. Add squash to a roasting dish and toss in the olive oil, maple syrup, chilli powder and dried thyme. Place the dish in the oven for 30 minutes, remove from the oven, add the pecans and toss the dish once again to lightly coat the pecans in the remaining syrup and oil. Return to the oven for a further 10 minutes.
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In the final 10 minutes, start cooking the gnocchi.
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Meanwhile, add the vegan butter to a frying pan on medium to high heat. Once hot, add the sliced garlic and allow to brown slightly. Once the gnocchi is ready, add it to the frying pan with the garlic for a couple of minutes to lightly crisp. Add the sage now too and toss to combine.
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Finally, when the butternut squash is ready, add that to the pan with any remaining liquids in the dish and lightly toss the pan to combine once more. Remove from the heat ready to serve.
Serve and enjoy!
Until tomorrow,
Sophie
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