Roasted Squash Sage Parmesan Gnocchi

Make it

Yield: 2 main-course servings

Estimated timing: Estimated 15 minutes preparation and 30 minutes cooking, with gnocchi prepared while squash roasts; 45 minutes total. Untested estimate.

Ingredients

• 300 g peeled deseeded butternut squash, cut into 1.5 cm cubes
• 1 tablespoon olive oil
• 300 g refrigerated potato gnocchi
• 20 g unsalted butter
• 6 fresh sage leaves, washed and sliced
• 25 g finely grated Parmesan
• 30 mL reserved gnocchi cooking water
• 1/8 teaspoon fine salt
• 1/8 teaspoon ground black pepper
• 1.5 L water for boiling gnocchi

Method

1. Roast squash

   Heat oven to 210 C / 410 F. Toss squash with olive oil, salt and pepper. Spread on a tray and roast 25-30 minutes, turning once, until tender and browned at the edges.

2. Cook gnocchi

   Near the end of roasting, bring 1.5 L water to a boil. Cook gnocchi for the package time, checking that the center is cooked, rather than relying only on floating. Reserve 30 mL cooking water, then drain.

3. Warm sage butter

   Melt butter in a wide skillet over medium-low heat. Add sliced sage and cook for 1-2 minutes until fragrant, without letting the butter burn.

4. Toss and serve

   Add drained gnocchi and squash to the skillet and toss gently with reserved water for 1 minute. Remove from heat and fold in 15 g Parmesan. Divide between two bowls and top with the remaining 10 g Parmesan. No additional cheese, cream or garnish included.

Allergens and handling

Contains milk. Gnocchi often contains wheat and may contain egg; check labels. Parmesan may use animal rennet, so no vegetarian claim. No allergen-free certification.

Use washed produce and clean utensils; follow ingredient label storage instructions. Refrigerate perishable components promptly. No recipe-specific shelf-life promise.

Trial checks

• Record squash cube size and gnocchi label instructions.
• Check sauce coating and squash tenderness; log measured changes.