A white marble background topped with two grey bowls, filled with golden gnocchi, green kale and cubes of squash

Healthy gnocchi

  • serves 4
  • Easy

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

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

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

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Ingredients

  • blanched hazelnuts 50g
  • fresh gnocchi 500g
  • butternut squash 450g, peeled and cut into 2cm cubes
  • red onions 2, cut into slim wedges
  • olive oil 5 tbsp
  • kale 100g, chopped, tough stems removed
  • basil leaves 15g, roughly chopped
  • flat-leaf parsley 15g, roughly chopped
  • parmesan (or vegetarian alternative) 50g, grated
  • lemon 1, juiced, plus wedges to serve

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

Kale and gnocchi parmesan bake

Nutritional Information

  • Kcals 602
  • Fat 30g
  • Saturates 5.1g
  • Carbs 65g
  • Sugars 10.8g
  • Fibre 8.8g
  • Protein 13.5g
  • Salt 1.8g
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