This butternut squash gnocchi bake is proper comfort food that feels a touch fancy, too! With crispy sage, a silky cream sauce and golden manchego on top, it's the ultimate cozy dinner for autumn!
Try my Gnocchi and Broccoli Bake or Butternut Squash Risotto next!
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Butternut squash is the very definition of autumn for me, and this butternut squash gnocchi bake is basically my love letter to this super versatile vegetable!
Squash, sage and gnocchi is a classic combination, and I take it one step further by roasting the squash in the same pan that goes in the oven and finishing it with manchego cheese.
If you haven't tried manchego with butternut squash, you're definitely missing out, btw.
So basically this is a one-pan dish, with the gnocchi going in straight from the pack, too. It's deliciously moreish and the coziest thing you're going to cook this autumn!
Why you'll love this butternut squash gnocchi
- You don't need to cook the gnocchi separately, so there's less washing up to worry about.
- Manchego, butternut squash and sage is an elite combination!
- It's vegetarian and yet super comforting and filling!
What you'll need
- Butternut squash - Cut into 1-inch pieces so it roasts quickly. You can definitely save time by buying the pre-cut version!
- Red onion - I love red onion in this bake because it's mellow and sweeter than regular onion. Plus, it pairs great with manchego!
- Garlic - Add as much as you like, I start with two plump cloves.
- Fresh sage - For that classic combo with butternut squash.
- Vegetable stock - I typically use a low-sodium one here.
- Double cream - For that extra creamy touch and extra richness.
- Gnocchi - Shelf-stable gnocchi are perfect here as they cook nicely in the pan without turning into mush.
- Baby spinach - For a bit of green and extra nutrients.
- Manchego - This Spanish sheep's cheese is nutty and a little salty, and it melts into a gorgeous golden crust.
Pro tip
Before the stock goes in, press a handful of the softest squash cubes against the side of the pan with the back of a spoon to thicken the sauce without blending.
How to make butternut squash gnocchi
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
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Toss the squash, onion, garlic and sage with olive oil, salt and pepper right in a wide oven-safe pan. Roast at 200°C (180°C fan) until the squash is soft all the way through and golden at the edges, stirring halfway.
Take the pan out and crush a few of the softest squash cubes against the side. Pour in the stock and cream, then stir in the gnocchi straight from the packet so they're mostly submerged.
Back into the oven it goes until the gnocchi are plump and tender and the sauce has thickened around them. It might look a little loose when it comes out, but the gnocchi keep soaking it up as it stands.
Stir the spinach through until it wilts, then scatter the manchego over the top. Bake again until the cheese is melted and golden, then let it rest for five minutes before serving.
Substitutions and variations
- Swap the squash - Sweet potato or pumpkin work in the same quantity, though sweet potato cooks a little faster, so start checking it early.
- Change the cheese - Parmesan, Gruyère or a mature cheddar all melt beautifully. Traditional manchego is often made with animal rennet, so if you're cooking for vegetarians, check the label or use a vegetarian hard cheese.
- Add some protein - Stir browned Italian sausage or leftover roast chicken in with the gnocchi for a heartier bake.
Recipe tips and notes
- Use a wide pan so the squash roasts rather than steams. A 30cm (12-inch) skillet or a shallow casserole dish is ideal.
- Make sure the gnocchi are mostly under the liquid before the second bake.
- For an extra crispy top, pop the pan under a hot grill for 2 to 3 minutes at the end.
What to serve with butternut squash gnocchi
This is a complete meal in itself, but if you want something on the side, serve it with a rocket salad with lemon and olive oil or simply with your favorite crusty bread.
Leftovers and storage
- Keep it in an airtight container in the fridge for up to 3 days.
- Reheat in the oven or a pan with a splash of stock or milk until piping hot, or in the microwave in short bursts.
- I don't recommend freezing it, as the gnocchi turn soft and the cream sauce can split once thawed.
If you've tried this butternut squash gnocchi recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Butternut Squash Gnocchi Bake
Ingredients
- 1 ½ pound (700 g) butternut squash, cubed
- 1 medium red onion, finely diced
- 2 large garlic cloves, finely chopped
- 6 fresh sage leaves, sliced
- 4 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 cups (500 ml) low-sodium vegetable stock
- ½ cup (125 ml) heavy cream
- 1 pack (1 pound / 500 g) shelf stable gnocchi
- 2 cups (60 g) baby spinach
- 4 oz (125 g) manchego cheese, grated
Instructions
- Preheat the oven to 200°C (180°C fan) / 400°F.
- Add the butternut squash, red onion, garlic and sage to a large, wide oven-safe pan. Drizzle with the olive oil, season with the salt and pepper and toss until everything is well coated. Spread into an even layer.1 ½ pound butternut squash1 medium red onion2 large garlic cloves6 fresh sage leaves4 tablespoons olive oil½ teaspoon salt¼ teaspoon freshly ground black pepper
- Roast for 30 to 35 minutes, stirring halfway, until the squash is soft all the way through and golden at the edges.
- Remove the pan from the oven. Press a few of the softest squash cubes against the side of the pan with the back of a spoon to crush them. Pour in the vegetable stock and cream, then stir in the gnocchi straight from the packet, making sure they're mostly submerged.2 cups low-sodium vegetable stock½ cup heavy cream1 pack (1 pound / 500 g) shelf stable gnocchi
- Return to the oven and bake for 15 to 20 minutes, until the gnocchi are plump and tender and the sauce has thickened.
- Remove the pan from the oven and stir in the baby spinach until wilted. Scatter the grated manchego evenly over the top.2 cups baby spinach4 oz manchego cheese
- Bake for a further 5 to 8 minutes, until the cheese is melted and golden. Rest for 5 minutes before serving.
Notes
- Traditional manchego is often made with animal rennet. For a vegetarian bake, check the label or use a vegetarian hard cheese instead.
- You can make this dish with frozen butternut squash too; just add 5-10 minutes more to the initial baking time.
- For a crispier top, finish under a hot grill for 2 to 3 minutes.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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