Ingredients
For Squash and Gnocchi
- 1 pound shelf-stable or fresh gnocchi
- 1 medium butternut squash (about 2-1/2 pounds), peeled and diced
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 small red onion, thinly sliced
For Pesto
- 2 garlic cloves
- 1 cup packed parsley leaves
- 1/4 cup chopped toasted walnuts plus more for serving
- 1/4 cup grated Parmesan cheese plus more for serving
- Juice of 1 lemon
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/3 cup olive oil
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit to get ready for roasting.
- Toss Gnocchi and Squash: On a large sheet pan, combine the gnocchi, diced butternut squash, 2 tablespoons of olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Toss everything to coat evenly and spread them out in a single layer for even roasting.
- Initial Roast: Roast the gnocchi and squash in the preheated oven for 15 minutes, until they start to brown around the edges, adding a lovely caramelized flavor.
- Add Onions and Continue Roasting: Remove the pan briefly, toss the ingredients to mix, then add the thinly sliced red onions. Return to the oven and roast for an additional 10 to 15 minutes until the butternut squash is tender and all components are nicely browned.
- Prepare Parsley Pesto: While the roasting finishes, make the pesto by combining garlic, parsley leaves, toasted walnuts, Parmesan cheese, lemon juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper in a food processor or blender. Pulse to finely chop everything. With the motor running, slowly drizzle in 1/3 cup olive oil until the mixture is smooth and well combined.
- Combine and Serve: Transfer the roasted gnocchi, squash, and onions to a large bowl. Stir in half of the prepared pesto, adding more based on your taste preference. Plate the dish into bowls or plates and garnish with additional chopped walnuts and Parmesan cheese for extra texture and flavor.
Notes
- Use shelf-stable gnocchi for convenience, or fresh gnocchi if preferred.
- To peel butternut squash easily, microwave it for 2-3 minutes or score the skin before peeling to soften.
- Feel free to swap walnuts for pine nuts or almonds in the pesto for a different nutty flavor.
- Leftover pesto can be stored in the refrigerator for up to 3 days.
- For a vegan version, omit the Parmesan cheese or substitute with a vegan cheese alternative.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
