Tweaked Gnocchi With Butternut Squash

READY IN: 55mins
Recipe by Kiki Freebird

I made this delicious recipe just a slight bit healthier. It's warm and wintry and you won't even miss the extra fat & calories! Makes 2 HUGE servings with some leftovers, or 4 side-dish servings.

Top Review by Karen Elizabeth

This is a very interesting recipe, I enjoyed it. I did omit the mushrooms, but otherwise as recipe. I would have enjoyed more of a sauce, somehow .... it was good, but definitely, a lot to eat! I would make this again, but I think I'd tweak it a bit further, add canned tomatoes maybe. I am a great fan of sauces, though, so dont be too guided by me!! Thank you Kiki, much enjoyed, made for PAC Fall 2012

Ingredients Nutrition

  • 1 lb butternut squash, cut into bite-sized chunks (about 1/2 inch cubes. Be sure to peel and remove seeds and pulp before chopping.)
  • 1 lb gnocchi
  • 4 ounces fat free feta cheese, crumbled
  • 14 cup sun-dried tomato (I use the dried kind, not stored in oil)
  • 1 cup baby portabella mushrooms, sliced
  • 1 teaspoon ground pepper (to taste)
  • 1 teaspoon rosemary
  • 12 teaspoon sage
  • parmesan cheese
  • cooking spray (or olive oil mister)


  1. Preheat oven to 425 degrees.
  2. Place cubed squash in a glass baking dish.
  3. Spray with an olive oil mister or cooking spray and toss to coat.
  4. Stir in pepper, rosemary and sage.
  5. Put dish in oven and cook about 30 minutes, until squash is tender.
  6. Towards the end of the cook time for the squash, saute the mushrooms in a bit of cooking spray or mist with olive oil.
  7. Prepare gnocchi according to package directions, and drain.
  8. Remove squash from oven and stir in mushrooms, gnocchi and feta cheese. Sprinkle with parmesan cheese.
  9. Place dish back in over for about 10 minutes until cheese starts to melt slightly.
  10. Remove, stir, serve, enjoy!

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