Pumpkin and sage gnocchi bake

Name: Pumpkin and sage gnocchi bake
Total time: 55 min
Cuisine: Italian
Ingredients: 600g butternut squash, peeled and cut into 2cm cubes; 2 tbsp olive oil; 1 red onion, sliced; 12 fresh sage leaves; 600g potato gnocchi; 150ml double cream; 100ml vegetable stock; 60g mature cheddar, grated

Roasted squash, crisp sage and gnocchi baked under a cheesy crumb. Autumn comfort in one dish.

Nut free

Time55 mins
LevelEasy
Costabout £1.82 a head
Oven200°C (180°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

600 gbutternut squashpeeled and cut into 2cm cubes
2 tbspolive oil
1red onionsliced
12fresh sage leaves
600 gpotato gnocchi
150 mldouble cream
100 mlvegetable stock
60 gmature cheddargrated

Method

1
Heat the oven to 200°C (180°C fan). Toss the squash, onion and oil on a tray with some seasoning. Roast for 25 minutes until tender and tinged brown.
25 min
2
Tip the squash, onion and gnocchi into a baking dish. Stir in half of the sage leaves, torn.
3
Mix the cream and stock together and pour over.
4
Scatter with cheddar and the whole sage leaves.
5
Bake for 20 minutes until bubbling and the sage is crisp.
20 min
6
Rest for 3 minutes before spooning out.
3 min

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.