Pesto Gnocchi with Butternut Squash, Walnuts and Gorgonzola


  • 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


  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. Serve immediately.


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