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Healthy gnocchi

• Nadine Brown

Published: September 7, 2021 at 1:30 PM

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Serves 4

Easy

Total time: 1 hr

A star rating of 4.5 out of 5.4 ratingsRate

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Golden baked gnocchi, hazelnut pesto and vibrant veggies such as butternut squash and kale come together in this hearty vegetarian dinner recipe

Healthy

Vegetarian

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Enjoy a bowl of healthy gnocchi, then check out our homemade potato gnocchi, sausage gnocchi, gnocchi bake, mushroom gnocchi and more gnocchi recipes.

Looking for more healthy pasta recipes? Try our healthy salmon pasta, healthy spaghetti bolognese, vegan bolognese, pasta all norma and plenty more.

Healthy gnocchi recipe

Ingredients

Nutrition

• 50g blanched hazelnuts

• 500g fresh gnocchi

• 450g butternut squash

  peeled and cut into 2cm cubes

• 2 red onions

  cut into slim wedges

• 5 tbsp olive oil

• 100g kale

  chopped, tough stems removed

• 15g basil leaves

  roughly chopped

• 15g flat-leaf parsley

  roughly chopped

• 50g parmesan (or vegetarian alternative)

  grated

• 1 lemon

  juiced, plus wedges to serve

Nutrition: per serving

• kcal602
• fat30g
• saturates5.1g
• carbs65g
• sugars10.8g
• fibre8.8g
• protein13.5g
• salt1.8g

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Method

• step 1

  Heat the oven to 200C/fan 180C/gas 6. Put the hazelnuts in a small, rimmed baking tray. Roast for 5 minutes until the nuts are lightly toasted. Set aside to cool.

• step 2

  Put the gnocchi, squash and onions into a large rimmed roasting tray, and drizzle with 2 tbsp of the olive oil. Toss to coat and season. Roast for 40 minutes, tossing every so often, until the gnocchi is golden and the veg has started to soften and turn golden at the edges. Remove the tray from the oven and mix in the kale. Cover with foil and return to the oven, baking for a further 5 minutes until the kale has softened.

• step 3

  Meanwhile put the hazelnuts, basil, parsley, 30g of the parmesan and the lemon juice into a food processor and pulse to a paste. Turn the motor on and, with it still running, gradually stream in the remaining 3 tbsp of olive oil until you get a loose pesto sauce. Season to taste and pulse one last time.

• step 4

  Add a few spoonfuls of the pesto to the tray and toss into the vegetables and gnocchi. Divide among plates and top with the remaining parmesan and pesto, and a squeeze of lemon to finish.

Discover more easy gnocchi recipes

Authors

Nadine Brown

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A star rating of 4.5 out of 5.4 ratings

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