Gnocchi with Roasted Delicata Squash


Delicata squash may be my favorite of the fall squashes, which is mostly due for the fact that it is easy to cut and peel. This is mostly a hands off recipe, but does take some time since you have to roast the squash.

1 lb gnocchi
2 – 3 Delicata squash, peeled, seeded and cut into gnocchi size pieces
10 sage leaves, minced
1/4 onion, grated
6 TBSP butter
Olive oil
Salt and pepper
Parmesan cheese, grated

Preheat oven to 400. Toss squash with olive oil, salt and pepper and bake in a shallow dish for 40 – 50 minutes, stirring a couple times, until fork tender and a little crispy.

Cook gnocchi according to package.

In a 12 inch skillet, melt butter over medium heat until it starts to brown, about 10 minutes. Add onions, cook until softened, about 3 minutes. Add sage, squash and drained gnocchi, cook for 3 minutes to heat through.

Serve with a little Parmesan cheese on top.

Serves 4.


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