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Butternut Squash Gnocchi Bake

Embrace the cozy vibes of autumn with this hearty Squash Gnocchi Bake! Warm up your winter nights with the comforting flavours of squash and the irresistible charm of our Spinach Gnocchi. Get ready to fall for this comforting dish...

Butternut Squash and Spinach Gnocchi Bake Sunny & Luna


Serves 4

1 Pack Sunny & Luna Spinach Gnocchi

400g of butternut squash cut into chunks

2 tbsp olive oil

1 tsp ground nutmeg

3 crushed garlic cloves

100g baby leaf spinach

200g mascarpone

30g parmesan or vegan alternative

1/2 slice of bread (blended into breadcrumbs)


1. Toss the squash in olive oil, salt and pepper and roast in the oven at 200°C for approximately 25 minutes.

2. While the squash is cooking, heat 2 teaspoons of oil in a large pan over medium heat. Sauté the garlic for about 30 seconds until it becomes aromatic but not browned. Add the spinach, season it with salt and pepper until it wilts.

3. Once the squash is tender put 1/3 of it aside and with the other 2/3rds use a fork to roughly mash it. Combine the mashed squash and mascarpone with the wilted spinach in the pan. Pour in 150ml of water, stirring until the mixture becomes a smooth, creamy sauce. Add nutmeg (add more if you fancy!) and half of the parmesan cheese.

4. Pan fry your healthy cauliflower spinach gnocchi with 1 tbsp of olive oil. Cook for 6 minutes until crispy and slightly browned. Gently fold in the gnocchi and remaining squash chunks until they're coated in the sauce and pour into a heat proof dish.

5. Sprinkle on breadcrumbs, the remaining parmesan and bake in the oven at 180°C for around 30 mins or until the top is crispy and brown. Enjoy!


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