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 (minimal) 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 or frying them, but it actually works really well. You get a lovely crispy outside and a gooey inside. While this recipe works at any time of year, it’s particularly lovely at Christmas time – with the sweet butternut squash, apple-y sausage meat, red onion and sage bestowing a festive feel.

Make in 45 minutes (10 minutes prep, 35 minutes cooking)
Serves 2-3

  • Dairy-free
  • Kid’s favourite


  • 2 tbsp oil
  • 400g pork and apple sausage meat, squeezed out of the sausage casing
  • 1 red onion, finely chopped
  • ½ medium-sized butternut squash, peeled and cut into cubes
  • 500g gnocchi
  • a few sage leaves, chopped


  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. You’ll need two roasting dishes for this recipe. AAdd 1 tbsp oil to each dish and place in the oven for 1-2 minutes until the oil is nice and hot.
  3. Add the sausage meat, red onion and butternut squash to one roasting tray and place the gnocchi in the other.
  4. Cook for 35 minutes until the sausage meat has browned, the butternut squash is soft and the gnocchi is turning crispy!
  5. Mix the contents of both dishes together, scatter with the chopped sage and serve immediately.

Roasted gnocchi with butternut squash pork and sage


For a vegetarian version, simply use veggie sausages instead of the pork. Or try scattering over pine nuts and some crumbled goat’s cheese at the end.

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Roasted Gnocchi with pork and butternut squash


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