Roasted squash and gnocchi toss

Change up the way you serve up your potatoes and squash this harvest season and bring them together in this easy roasted dish.

by Emily Richards PH Ec.
321 cal Serves 4-6
Prep time 0h 15m
Cook time 0h 20m
Total time 0h 35m
Roasted squash and gnocchi toss



  1. Step 1

    In a large bowl, toss together squash, tomatoes, gnocchi and onion.
  2. Step 2

    In a small bowl, stir together broth, oil, garlic, thyme, sage and hot pepper flakes. Pour over squash mixture and toss well to coat evenly.
  3. Step 3

    Spread mixture onto parchment paper lined baking sheet in a single layer. Roast in preheated 450F (232C) oven for 12 minutes. Using a flat spatula, flip gnocchi mixture over and continue to roast for about 10 minutes or until golden and squash is tender.
  4. Step 4

    Scrape into serving bowl and toss with cheese and parsley to serve.


  • The hot pepper flakes add a little zip to this dish. If you are not a fan of heat or spice simply reduce the hot pepper flakes to a pinch.

Nutritional information

Per serving (¼ recipe)

11 g
384 mg
994 mg
Total fat
6 g
Saturated fat
1.5 g
6 mg
64 g
4 g
6 g
Added sugars
0 g

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2018.