A perfect hearty autumn meatless dish with gnocchi bathed in butternut squash, sage, and pumpkin seed pesto.
I am not a pasta person, not necessarily a gnocchi person, but I absolutely devoured this dinner! So flippin good. With the husband away, I asked the kids for suggestions on what they wanted to eat. They had been asking for pesto and gnocchi for awhile, so I decided to give this a whirl and use up some of my pumpkin seeds in place of pine nuts. I also added in some fresh sage (it pairs perfectly with the butternut squash) and me & the kids were loving every bite!
Homemade pesto really makes all the difference when it comes to a dish like this, and it really is a simple sauce to throw together. Let me just say, that this is my new favorite way to make pesto. It is soooo yummy!!! An extra bonus was that we had plenty of leftover pesto. It will last for up to 2 weeks in refrigerator and can be used for many other recipes! I used it for 2 leftover lunch dishes with pasta and packed it in my kids’ lunchbox for school.
To begin, you will need to cut up your butternut squash into small cubes, brush the squash with olive oil, salt and pepper the pieces, and roast in the oven for 15 minutes. The squash should be tender and slightly golden when you remove from the oven:
While the butternut squash is roasting, make your pesto. Blend together all the ingredients in a food processor. Also, boil up a large pot of water to make your gnocchi. Gnocchi is done only after a few minutes, so plan accordingly. Toss the squash, gnocchi, and pesto all together. Top with parmesan cheese and chopped up sage.
Simple, pretty, and delicious!!
Pumpkin Seed Pesto and Butternut Squash Gnocchi
- 12 oz butternut squash cut into cubes
- 1 tbsp + 1/2 cup olive oil
- Salt and Pepper
- 1 cup loose fresh basil leaves
- 1/4 cup chopped sage leaves
- 1/2 cup raw pumpkin seeds
- 1 large clove garlic peeled
- 1/3 cup shredded parmesan cheese
- 16 oz package gnocchi
Preheat your oven to 400 degrees. Lightly brush butternut squash cubes with olive oil, and sprinkle with salt and pepper. Roast for 10-15 minutes, or until squash is slightly browned and tender.
Meanwhile make the pesto. Combine basil, sage, parmesan cheese, pumpkin seeds, and garlic into a food processor. Begin to pulse, and slowly add in olive oil. Pulse until smooth. You can adjust the amount of olive oil, and add more if you want a more runny pesto. Salt and pepper to taste.
Boil a pot of water and cook gnocchi according to package directions.
Toss gnocchi, squash and pesto together. Be sure to coat evenly. Garnish with parmesan cheese and extra chopped sage.
Adjust the amount of pesto to the pasta and butternut squash to your taste. A little goes a long way in this recipe, and you may have extra to save and use for another recipe.