Golden gnocchi tossed with roasted butternut squash, creamy ricotta, toasted pine nuts and peppery arugula is the perfect balance of flavours for an unforgettable vegetarian dinner!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Butternut Squash, cubes
Pine Nuts(ContainsTree Nut/Noix)
White Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Preheat the oven to 425°F (to roast squash). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* On a baking sheet, toss squash with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, stirring halfway through cooking, until tender and golden-brown, 20-22 min.
Meanwhile, peel, then mince or grate garlic. Heat a large non-stick pan over medium heat. When the pan is hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer pine nuts to a small bowl and set aside.
Using the same pan, increase the heat to medium-high. When the pan is hot, add 1 tbsp oil, then gnocchi. Cook, stirring occasionally, until gnocchi is golden-brown, 5-6 min. (TIP: Don't overcrowd the pan; cook gnocchi in 2 batches for 4 ppl, using 1 tbsp oil for each batch!) Remove the pan from heat. Transfer gnocchi to a medium bowl and set aside.
Remove the pan from heat. Add 2 tbsp butter (dbl for 4 ppl), then garlic. Swirl and stir together until butter starts to foam and garlic is fragrant, 1-2 min. (TIP: Watch carefully so it doesn't burn!) Heat the same pan over low heat. When the pan is hot, add cream cheese and 1/4 cup water (dbl for 4 ppl). Cook, whisking together until sauce is smooth, 2-3 min.
Gently stir pine nuts, arugula, gnocchi, half the squash and 1 tbsp vinegar (dbl for 4 ppl) into the pan with sauce, until gnocchi is coated, 1-2 min. Season with salt and pepper.
Divide gnocchi between plates. Dollop with ricotta and top with remaining squash.