Roasted gnocchi with pork & butternut squash

This is one of those bung-it-all-in-the-oven type of recipes – my favourite! You can do the (small amount of) prep, pop it in the oven and get back to work while it’s cooking. This recipe might seem a bit unusual in that you roast the gnocchi in the oven, instead of boiling it, but it actually works really well. You get a lovely crispy outside and a gooey inside.

This recipe wasn’t specifically designed for Christmas time, but it does happen to have that sort of feel about it – with the sweet butternut squash, apple-y sausage meat, red onion and sage. Yum.

Make in 45 minutes (10 minutes prep, 35 minutes cooking)

  • Serves 2-3
  • 2 of your 5 a day
  • Dairy free


  • 400g pork and apple sausage meat (squeezed out of the sausage skin)
  • 1 red onion, finely chopped
  • half a butternut squash, cubed
  • 500g gnocchi
  • a couple of sage leaves, chopped
  • 2 tbsp oil


  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. You’ll need to roasting dishes for this recipe. Add 1 tbsp oil into each and heat in the oven for a minute or two until hot.
  3. Add the sausage meat, red onion and butternut squash into one roasting tray, and the gnocchi into the other.
  4. Cook for 35 minutes until the sausage meat has browned, the butternut squash is soft and the gnocchi is a little crispy!
  5. Mix everything together, adding the chopped sage and serve.


For a vegetarian version you could use veggie sausage instead of the pork. Or try pine nuts and goats cheese – adding these in at the end.