Roasted Butternut Squash Gnocchi with truffle and parmesan
Roasted butternut squash gnocchi gets tossed in a silky truffle‑parmesan sauce for the ultimate cosy pasta dish. The squash turns sweet and caramelised in the oven, the gnocchi crisps up golden in the pan, and everything gets finished with fragrant truffle and plenty of melted parmesan for a rich, comforting weeknight winner.
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Servings: 2
Ingredients
- 80 grams curly kale
- 1 white onion
- 1 tablespoon dried sage
- 1 bulb garlic
- 30 ml Truffle oil
- 500 grams Gnocchi
- 6 large mushrooms
- ⅔ butternut squash
- 40 grams parmesan
Instructions
- Prep the veg - Chop the onion and butternut squash into bite‑sized pieces. Add to a baking tray, season with sage, salt and pepper, drizzle with oil, toss well, and roast at 190°C for 40 minutes.
- Roast the garlic - While the squash cooks, slice the top off the garlic bulb. Place it on a sheet of foil, drizzle with a little oil, wrap tightly, and roast for 25 minutes.
- Prepare the mushrooms & kale - Peel and destalk the mushrooms, add a little oil, and set aside. Wash the kale, remove any tough stems, and set aside.
- Make the truffle garlic dressing - When the garlic is done, squeeze the soft cloves into a bowl. Mash with a fork, then stir in 30ml truffle oil to form a smooth dressing
- Layer in the veg - After 20 minutes of roasting the squash, add the mushrooms to the tray. After 30 minutes, add the kale and roast for the final 10 minutes
- Crisp the gnocchi - Around the 30‑minute mark (so everything finishes together), pan‑fry the gnocchi in a knob of butter for about 10 minutes, until golden and crispy.
- Bring it all together - Add the roasted veg to the pan of crispy gnocchi. Pour over the garlic‑truffle dressing and toss gently to coat everything
- Serve- Finish with plenty of freshly grated parmesan and serve immediately.
Notes
• Roast for flavour - Roasting the squash and garlic builds deep sweetness and richness you won’t get from boiling. Don’t rush this step — the caramelisation makes the sauce.
• Crispy gnocchi = game‑changer - Pan‑frying gives the gnocchi a golden, chewy exterior that holds up beautifully against the soft roasted veg.
• Truffle oil goes a long way - A little is plenty. Add more to taste, but start small — it’s powerful.
• Timing is everything - Layering the mushrooms and kale into the tray at different stages keeps everything perfectly cooked, not soggy.
• Make‑ahead friendly - Roast the veg and make the garlic‑truffle dressing in advance. Crisp the gnocchi fresh for the best texture.
• Finish with parmesan - Freshly grated parmesan melts into the warm gnocchi and veg, giving the whole dish a glossy, savoury finish