Solo: Crispy Gnocchi with Roasted Squash

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Solo: Crispy Gnocchi with Roasted Squash

There's nothing better than oven-roasted sweet potato gnocchi in a drenching velvety feta and lemon sauce served with roasted sage blushed tomatoes and butternut.

Ingredients to serve 1

  • 75g x Bacon Bits
  • 150g x Butternut Chunks
  • 50g x Cherry Tomatoes
  • 2.5g x Sage - leaves pulled from stem
  • 1 clove x Garlic - chopped
  • 100g x Sweet Potato Gnocchi
  • 50ml x DD Feta Sauce
  • 10g x Butter (from your pantry)
  • Salt and Pepper (from your pantry)
  • Olive Oil (from your pantry)


Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Preheat your oven to 220°C.

Washing Instruction

Wash your hands and cherry tomatoes well. Rinse your sage thoroughly and drain on paper towel.

Gino's Tip

You want your butternut to be just about tender after your 20 minutes have elapsed so that your only caramelizing it thereafter.

Step 1 - Roasted Butternut and Cherry Tomatoes Crispy Gnocchi

Toss your butternut chunks and diced bacon in a large mixing bowl along with a drizzling of olive oil, salt, and pepper. Scatter onto an oven tray, cover with foil and roast for 20 minutes. Meanwhile, toss your cherry tomatoes, chopped garlic, sage leaves and sweet potato gnocchi in the same large mixing bowl used for your butternut chunks along with a drizzling of olive oil, salt, and pepper. After 20 minutes remove your foil from your roasting butternut and scatter over your butter and the ingredients in your large mixing bowl. Continue roasting for a further 8-10 minutes until your vegetables are cooked and your gnocchi is crisp.

To serve

Divide your roasted butternut and cherry tomato crispy gnocchi amongst your servings and drizzle over your DailyDish Feta Sauce. Enjoy!