Butternut squash, parsnip and sage gnocchi recipe

Name: Butternut squash, parsnip and sage gnocchi
Yield: Serves 4-6
Ingredients: 20g hazelnuts; 1 small bulb of garlic; ½ small butternut squash, peeled and diced into 1cm cubes; 1 large parsnip, peeled and diced into 1cm cubes; 1 red onion, finely chopped; 10g sage, leaves picked and finely chopped, plus extra leaves to serve; 1 tbsp honey; 2 tbsp olive oil, plus 1 tsp; 2 x 400g bag gnocchi; 200ml vegetable stock; 250g tub ricotta; 20g Parmesan, finely grated, plus extra to serve (optional)

Created by The Tesco Recipes team

This simple gnocchi traybake heroes seasonal root veg. Stir the gnocchi through a silky ricotta and roasted garlic sauce, then top with toasted hazelnuts and crispy sage for some crunch.

See method

Serves 4-6
Takes 50 mins
550 calories / serving

Healthy

Shop your ingredients

Dr. Oetker Caramelised Hazelnuts 25g
£1.75 Clubcard Price
(£70.00/kg)
Offer valid for delivery from 29/09/2026 until 26/10/2026
20g hazelnuts
£2.30
£92.00/kg
Tesco Large Garlic
1 small bulb of garlic
£0.50
£0.50/each
Tesco Butternut Squash Each
½ small butternut squash, peeled and diced into 1cm cubes
£1.50
£1.50/each
Tesco Parsnips Loose
Aldi Price Match
1 large parsnip, peeled and diced into 1cm cubes
£0.22
£1.48/kg
Tesco Red Onions Loose
Aldi Price Match
1 red onion, finely chopped
£0.20
£0.95/kg
Tesco Sage 20G
10g sage, leaves picked and finely chopped, plus extra leaves to serve
£0.50
£25.00/kg
Stockwell & Co Honey 340G
Aldi Price Match
1 tbsp honey
£0.74
£2.18/kg
Olivio Oil 500Ml
2 tbsp olive oil, plus 1 tsp
£2.75
£5.50/litre
Tesco Potato Gnocchi 400g
2 x 400g bag gnocchi
£2.00
£5.00/kg
Oxo Ready To Use Stock Signature Vegetable 500ML
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
200ml vegetable stock
£2.50
£5.00/litre
Tesco Ricotta Cheese 250 G
250g tub ricotta
£1.50
£6.00/kg
Tesco Grated Parmigiano Reggiano 100G
20g Parmesan, finely grated, plus extra to serve (optional)
£2.80
£28.00/kg

Method

Preheat oven to gas 6, 200°C, fan 180°C.
Toast the hazelnuts on a small baking tray for 5 mins until lightly golden. Leave to cool slightly before roughly chopping, then set aside.
Cut the top off the garlic bulb, exposing the tops of the garlic cloves, then place the bulb in a small piece of foil and drizzle over the teaspoon of oil. Scrunch the foil to parcel it up and place in the oven.
Put the squash, parsnip, red onion and sage in a large roasting tray or ovenproof dish and drizzle over the honey and oil, then season.
Roast for 30 mins, stirring the veg halfway through cooking time, then add the gnocchi and stock to the tray and give everything a good stir.
Remove the garlic from the oven and carefully squeeze the garlic out of its casings. Mix into the ricotta along with half the Parmesan. Using a teaspoon, blob the garlicky ricotta over the gnocchi and sprinkle with the remaining Parmesan.
Return to the oven for 10-15 mins and cook until lightly golden.
Serve immediately with the hazelnuts and extra Parmesan, if you like.