- Prep time
- 10 minutes PT10M
- Cook time
- 20–25 minutes PT25M
- 2–3 servings
Cauliflower gnocchi is a tasty alternative to the traditionally potato-based dumpling. Make this delicious dish even easier with pre-cut butternut squash from our Produce Department!
- 3 cups butternut squash, ¾ inch diced
- 4 ounces olive oil, divided
- Salt and pepper, to taste
- 1 package cauliflower gnocchi (10 ounces)
- 2 tablespoons butter
- 2 teaspoons crushed garlic
- 2 teaspoons chopped basil
- 3–4 tablespoons grated Parmesan cheese
Heat oven to 400°F.
Toss butternut squash with 1 ounce olive oil and season with salt and pepper. Roast in oven for 20–25 minutes, until just tender.
Bring a 4-quart pot of water to a boil. Add gnocchi and stir once gently. Cook for 2 minutes, then remove gnocchi with slotted spoon and place in a colander to drain.
Heat a nonstick pan on medium heat. Add remaining oil and butter, then gently add the cooked gnocchi and swirl the pan to spread them out. Let gnocchi brown on one side, then gently toss or turn over with a spoon to brown the other side.
Add the chopped garlic and basil and toss to coat. Add the roasted butternut squash and gently toss to combine.
Transfer to a serving dish and top with grated Parmesan cheese.