Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 4 servings

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.
Nutrition Facts
Squash and Gnocchi Pasta
Amount per Serving
Calories
380
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1.5
g
9
%
Cholesterol
 
10
mg
3
%
Sodium
 
970
mg
42
%
Carbohydrates
 
69
g
23
%
Fiber
 
7
g
29
%
Sugar
 
15
g
17
%
Protein
 
10
g
20
%
Vitamin A
 
8000
IU
160
%
Vitamin C
 
33
mg
40
%
Calcium
 
80
mg
8
%
Iron
 
2.7
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Recipe developed by Emily Richards.

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