Creamy Baked Butternut Squash Gnocchi
Temps de préparation:
15 Minutes
Portions:
4 Servings
Temps de cuisson:
50 Minutes
Auteur·rice
À propos de la recette
Creamy roasted butternut squash, tender gnocchi, and spinach are baked together until rich, bubbling, and lightly golden on top. This cozy fall dish is full of herbs with optional red pepper flakes for a little heat.
Ingrédients
Roasted Butternut Squash
- 1 small butternut squash, peeled, seeded, and cubed
- 1–2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper
Gnocchi & Creamy Sauce
- 500 g (about 17.5 oz) potato gnocchi
- 1 tablespoon olive oil or vegan butter
- ½ white or yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- 1 cup vegetable broth, plus more as needed
- 1 cup vegan cooking cream or unsweetened plant-based cream
- 2–3 tablespoons nutritional yeast or vegan Parmesan
- 2–3 large handfuls fresh spinach
- Salt and freshly ground black pepper, to taste
For Topping
- Vegan mozzarella or Parmesan, optional
- Fresh parsley or sage
- Red pepper flakes
- Freshly cracked black pepper
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Préparation
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Add the butternut squash to a baking tray and toss with the olive oil, thyme, oregano, smoked paprika, salt, and black pepper. Roast for 25–30 minutes, until completely tender and lightly caramelized.
Step 3
Heat the olive oil or vegan butter in a large pan over medium heat. Add the onion and sauté until soft and translucent. Add the garlic, thyme, and sage and cook for 1 minute, until fragrant.
Step 4
Add the roasted butternut squash, vegetable broth, and vegan cream. Blend until completely smooth and creamy. Stir in the nutritional yeast or vegan Parmesan and season with salt and black pepper. Thin with more broth or cream if needed.
Step 5
Cook the gnocchi according to the package instructions, draining just before completely tender. Add it to the sauce and stir until coated, then gently mix in the spinach.
Step 6
Transfer to a baking dish and top with vegan mozzarella or Parmesan if using. Bake at 400°F (200°C) for 15–20 minutes, until hot and bubbling and the spinach is wilted. Broil for the final 1–2 minutes for a more golden top if desired.
Step 7
Finish with parsley or sage, red pepper flakes, black pepper, and an extra sprinkle of vegan Parmesan. Serve immediately.
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