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.
Pesto Gnocchi with Roasted Squash & Mushrooms
Who doesn't love pillowy gnocchi? Ours are paired with roasted butternut squash, earthy mushrooms and leafy cavolo nero. Toss everything in a generous dollop of homemade pesto. Sprinkle with toasted pine nuts to finish.
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 1 handful of fresh chives
- 600g potato gnocchi (Potato Puree (Water, Potato Flakes and Potato Starch Equal To 98% Of Potatoes), Salt, Rice Flour.)
- 20g pine nuts
- 8 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 1 unwaxed lemon
- 160g sliced cavolo nero
- 240g chestnut mushrooms
- 1 large butternut squash
Nutritional Information
Calories: 561
Protein: 9.5g
Carbs: 73g
Fat: 27g
Pesto Gnocchi with Roasted Squash & Mushrooms
Who doesn't love pillowy gnocchi? Ours are paired with roasted butternut squash, earthy mushrooms and leafy cavolo nero. Toss everything in a generous dollop of homemade pesto. Sprinkle with toasted pine nuts to finish.
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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 large non-stick frying pan, a small bowl, a peeler & a grater
Prep & roast the veg
- Halve the squash lengthways, discard the seeds, and cut into 2cm chunks (peel optional). Quarter the mushrooms. Pick any woody stalks from the cavolo nero
- Place the squash and mushrooms onto the lined baking tray. Toss with 1 tbsp oil and a pinch of salt and pepper
- Roast for 25-30 mins, until soft and golden
Make the pesto
- Zest half the lemon, then halve. Finely chop the chives
- In the small bowl, combine the pesto, chives, lemon zest, juice from half the lemon, 1/2 tbsp oil and a pinch of salt and pepper. Set aside
Gnocchi time
- Heat the large non-stick frying pan on medium heat. Once hot, add the pine nuts and toast for 2-3 mins, tossing regularly, until golden brown. Add half the pine nuts to the pesto, then set the remaining aside
- When the veg has 5 mins remaining, add the cavolo nero to the tray, toss to combine and roast for the remaining time
Fry the gnocchi
- Reheat the frying pan with 1 tbsp oil on medium-high heat. Once hot, add the gnocchi and cook for 3-4 mins, tossing regularly, until golden brown. Season with salt
- When everything is ready, gently stir the pesto and gnocchi into the veg tray, until combined. Taste and season with salt and pepper if needed
Plate up
- Serve the gnocchi and veg into bowls. Scatter over the remaining pine nuts. Serve with the remaining lemon, cut into wedges, for squeezing over
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