The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Goat's Cheese, Roasted Squash & Sage Gnocchi
Roasted butternut squash with hot honey, red onions, garlicky sage and creamy goat's cheese. Baked in the oven with our green gnocchi (packed with spinach for vibrant vitamins). Top with pumpkin seeds for crunch. It's a seasonal star!
5 of 5 a day
Serving size
Ingredients
- 15ml hot honey (honey, chilli extract)
- 125g French goats cheese (Milk)
- 80g sliced cavolo nero
- 1 handful of fresh sage
- 1 unwaxed lemon
- 300g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 3 garlic clove
- 1 onion
- 1 small butternut squash
Nutritional Information
Calories: 639
Protein: 22g
Carbs: 90g
Fat: 24g
Ingredients
- 1 onion (use half)
- 1 unwaxed lemon (use half)
- 125g French goats cheese (use half) (Milk)
- 300g potato gnocchi (use half) (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 15ml hot honey (use half) (honey, chilli extract)
- 1 handful of fresh sage (use half)
- 80g sliced cavolo nero (use half)
- 1 small butternut squash (use half)
- 3 garlic clove
Nutritional Information
Calories: 647
Protein: 22g
Carbs: 91g
Fat: 24g
Goat's Cheese, Roasted Squash & Sage Gnocchi
Roasted butternut squash with hot honey, red onions, garlicky sage and creamy goat's cheese. Baked in the oven with our green gnocchi (packed with spinach for vibrant vitamins). Top with pumpkin seeds for crunch. It's a seasonal star!
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Pull out a peeler, a large non-stick frying pan & a medium bowl
Get roasting
- Peel and halve the squash lengthways, discard the seeds and cut into 2cm chunks. Peel the onion and cut into 2cm wedges
- Place the squash, onion and whole garlic cloves (in their skins) onto the baking tray, drizzle with 1/2 tsp oil and season with salt and pepper
- Roast for 20 mins
Add the goat's cheese
- Pick the sage leaves from the stalks. Pick any woody stalks from the cavolo nero
- After 20 mins, remove the baking tray from the oven. Remove the garlic cloves and set aside
- Toss the squash with the sage leaves. Place the goat's cheese on the tray and drizzle with half the honey. Add the cavolo nero
- Return the tray to the oven for a final 5-10 mins, until the veg is soft and golden
Sizzle time
- Heat the large non-stick frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the gnocchi and cook for 3-4 mins, tossing regularly, until golden brown. Season with salt
Make the dressing
- Remove the garlic cloves from their skins and add to the medium bowl, along with the lemon juice and remaining honey. Mash with a fork and season with salt and pepper
- Add the cooked gnocchi and roasted garlic dressing to the roasted veg. Crumble over the goat's cheese, toss together and season with salt and pepper
Plate up
- Share the butternut gnocchi between bowls
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