Creamy Baked Butternut Squash Gnocchi

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.