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Pesto Gnocchi with Butternut Squash, Walnuts & Gorgonzola

Pesto Gnocchi with Butternut Squash, Walnuts & Gorgonzola

Perfect for a simple-but-special dinner, this hearty gnocchi recipes offers bold autumnal flavours, all lifted by a herby hit of our Classic Basil Pesto. The secret is getting everything ready before you cook the gnocchi, so it retains its bite.
Profile Serves: 4
Icon/Time On the table in: 40 mins
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Buon Appetito

Ingredients

  • 500g butternut squash, cut into 2cm cubes
  • 2 x 400g packs fresh gnocchi
  • 1 tbsp. olive oil
  • Knob of butter
  • 1/2 jar Sacla' Classic Basil Pesto or 2 Sacla' Classic Basil Pesto Pots
  • Handful of walnuts, roughly chopped
  • 150g Gorgonzola, crumbled

Method

  1. Pre heat an oven to 180°C.
  2. Put the butternut squash on a baking tray and season. Roast for 15-20 minutes until tender.
  3. Bring a large pan of salted water to the boil and cook the gnocchi a couple of minutes less than pack instructions.
  4. Heat a large frying pan, and add the olive oil and butter. When it's hot, add the cooked gnocchi to the pan along with the Pesto and mix until coated.
  5. Add the roasted butternut squash, walnuts and Gorgonzola, and stir through.
  6. Serve immediately.
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