Pumpkin Seed Pesto and Butternut Squash Gnocchi
Servings: 4 -5 servings
Ingredients
- 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
Instructions
- 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.
Notes
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.