Butternut Squash Cauliflower Gnocchi
This Butternut Squash Cauliflower Gnocchi includes a creamy butternut squash sauce over crispy cauliflower gnocchi, that's perfect for Fall.
Servings: 4
Ingredients
Butternut Squash Sauce
- 1 lb butternut squash cubed
- 4 cloves garlic minced
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes extra for garnish
- 1/2 teaspoon paprika
- 1/2 teaspoon ground oregano
- 2 tablespoons vegan heavy cream
- 1/4 cup dairy free parmesan cheese freshly grated, plus extra for garnish
- salt to taste
- pepper to taste
- 1/3 cup vegetable broth depending on consistency
- 1 handful sage for garnish
Trader Joe’s Cauliflower Gnocchi
- 1 package cauliflower gnocchi Trader Joe’s
- Olive oil light drizzle
Instructions
Butternut Squash Sauce
- Pre-heat the oven to 350F
- Cut the skin off the butternut squash and cut into medium-sized cubes. Place on a baking tray with the garlic cloves (skin still on).
- Add the olive oil and rub over the squash with your hands so the squash and garlic are evenly coated in the oil.
- Sprinkle over the oregano, red pepper flakes, paprika and a pinch of salt and pepper, lightly toss to make sure the spices evenly coat the butternut squash.
- Roast in the oven for around 30 minutes until the squash and garlic are soft, toss halfway through.
- Once the squash is cooked, remove it from the oven and let it cool for about 15 - 20 minutes.
- Then, place in a blender or food processor. Squeeze the garlic out of their skins and add that to the squash with the vegan heavy cream and parmesan.
- Blitz until smooth and creamy. Add extra salt if required.
- If the sauce is too thick, add some vegetable broth to the sauce, 1 tablespoon or more, to sauce at a time, until you reach the desired consistency.
Trader Joe’s Cauliflower Gnocchi
- Preheat the oven to 425 F.
- Line a baking sheet with parchment paper.
- Spread one (ONLY ONE!) bag of frozen gnocchi onto the baking sheet.
- Toss with a drizzle of olive oil.
- Roast for 20 minutes, then toss and rotate the gnocchi
- Roast for another 15 minutes.
- Remove from the oven and plate the gnocchi with the butternut squash sauce.
- Garnish with red pepper flakes, Parmesan cheese and sage.
- If there’s any leftovers, store the butternut squash separate from the gnocchi as they will be on the soggy side if you leave the sauce on it. Store up to 3-4 days.
Notes
For the gnocchis to be crispy and for the recipe to work as written, you can only do one bag of gnocchi with nothing else in the oven or the oven temperature and moisture levels are impacted. Two bags of gnocchi on separate pans will take about twice the baking time total and the texture may come out a little differently. If you want to double the recipe, i suggest only cooking one bag of the gnocchis at a time.
Nutrition
Calories: 141kcal | Carbohydrates: 16g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 194mg | Potassium: 443mg | Fiber: 3g | Sugar: 3g | Vitamin A: 12317IU | Vitamin C: 26mg | Calcium: 126mg | Iron: 1mg
Disclaimer
Although HalfPastHungry.com attempts to provide accurate nutritional information, note that these are only estimates. Nutritional information may be affected based on which products you use, the brand that was purchased, or in other unforeseeable ways. HalfPastHungry.com will not be held liable for any reliance on given nutritional information. If you need to follow a specific caloric regimen, please consult your physician first.
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