Butternut squash gnocchi – Recipe

This recipe has been adapted over the year from Jamie Oliver’s Comfort Food book. I love butternut squash and there’s always one in my trolley on the weekly shop. Now my parents have started growing them I’m never short!

This is a great winter recipe and feeds 4. It takes under 30 minutes. It’s also totally vegan if you leave out the bacon!


Olive oil

2 decent sprigs of rosemary, remove from stake and chop finely

3 garlic cloves, pressed

1 red chilli, deseeded and chopped

1 butternut squash, deseeded and chopped in to small cubes

800 ml of stock (usually 2 cubes)

Bacon – optional

2 packs of Aldi gnocchi (or if you want to make your own, do. I don’t see the point and it’s cuts time down massively)


Fry the garlic, chilli and rosemary on a medium heat for two minutes. 

Add in the butternut squash and stock. Simmer gently for 20 minutes. 

Boil a pan of water and add in the Aldi gnocchi. After two minutes it should rise to the surface, and then it is cooked. 

Transfer this to the butternut squash saucepan before serving. Season with a little pepper.  

I like to fry a couple of strips of steaky bacon until crisp and pop on top. 


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