Squash and Gnocchi Pasta
Sep 13, 2015
Squash and Gnocchi Pasta
Lightly fluffy potato gnocchi are paired perfectly with butternut squash in this skillet sauced dinner. Enjoy it on it’s own or serve it as a unique side dish. For a heartier vegetarian dinner be sure to stir in some cooked chickpeas or your other favourite beans.
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 2 cups Squash chopped (or pumpkin)
- 2 Shallots
- 3 cloves Garlic minced
- 3/4 cup Vegetable Broth
- 1 vup Tomato Basil Pasta Sauce
- 1/4 tsp Hot Pepper Flakes
- 1 pkg Potato Gnocchi (about 500g) fresh or frozen
- 1/3 cup Asiago Cheese grated
Instructions
- In a large nonstick skillet, heat oil over medium heat. Add squash, shallots and garlic; cook, stirring for about 3 minutes or until shallots start to soften. Stir in broth and hot pepper flakes. Bring to a simmer; cover and cook for 10 minutes or until squash is tender but firm. Add pasta sauce and 2 tbsp (30 mL) of the parsley; cover and cook for 5 minutes.
- Meanwhile, in pot of boiling salted water, cook gnocchi for about 6 minutes or until tender throughout. Using slotted spoon or small sieve, scoop out gnocchi and add to the skillet with sauce. Stir gently to combine and sprinkle with cheese and remaining parsley before serving.
Notes
Recipe developed by Emily Richards.
Nutrition
Calories: 380kcalCarbohydrates: 69gProtein: 10gFat: 7gSaturated Fat: 1.5gCholesterol: 10mgSodium: 970mgFiber: 7gSugar: 15gVitamin A: 8000IUVitamin C: 33mgCalcium: 80mgIron: 2.7mg
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