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 vitamins). Top with pumpkin seeds for crunch. It's a seasonal star!
Prep in 10
5 plants
Serving size
Ingredients
- 25g hot honey (Honey, Chili Extract)
- 2 onion
- 6 garlic clove
- 500g spinach gnocchi (Soya) (Rehydrated potatoes (water, potato flakes) 70%, corn flour, potato starch, corn starch, spinach 3%, rice flour, salt, acidity regulator: lactic acid, preservative: sorbic acid.)
- 160g sliced cavolo nero
- 200 x capricorn goats cheese (Milk)
- 2 x of fresh sage
- 30g pumpkin seeds
- 1 small butternut squash
Nutritional Information
Calories: 606
Protein: 20g
Carbs: 72g
Fat: 28g
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 vitamins). Top with pumpkin seeds for crunch. It's a seasonal star!
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Cooking Instructions
- Preheat the oven to 240C / fan 220C / gas mark 9. Peel and halve the squash lengthways, discard the seeds, and cut into 2cm cubes. Peel the onions and cut each into 6 wedges. Place the squash, onion and garlic (in their skins) in a large ovenproof dish, drizzle with 1 tbsp oil and season with sea salt and black pepper. Roast for 20 mins.
- Pick the sage from the stalks. After 20 mins of roasting, remove the garlic. Toss the squash with the sage and drizzle the honey over the onions and return to the oven for another 5 mins.
- Meanwhile, boil a kettle. Put the gnocchi into a large bowl and pour over boiling water to cover. Leave to soak for 2 mins, then drain well. Add the drained gnocchi to the ovenproof dish along with the cavolo nero, and toss with 1 tbsp of oil. Roast in the oven for 5-7 mins, until the gnocchi is soft and the squash is cooked through.
- Remove the garlic from their skins, and add to a medium mixing bowl with the goat's cheese. Add 250ml of boiling water, and mash the garlic and goat's cheese with a fork. Add the goat's cheese mixture to the oven dish and mix well. Return to the oven for a final 4-6 mins, until the sauce has thickened. Season with sea salt and black pepper.
- Allow the bake to rest for a few minutes before serving in bowls. Scatter over the pumpkin seeds.
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