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+ servings

Creamy Butternut Squash Gnocchi

Course lunch, Main Course, Side Dish
Cuisine Italian
Keyword butternut, cashews, creamy, gnocchi, sage, squash, vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 4 people
Calories 372kcal
Author Planted and Picked


  • 1.1 lb gnocchi 500 g

Roasted Butternut Squash

  • 3 cups butternut squash, diced 400 g
  • 1 tbsp olive oil 15 ml
  • 1 tsp garlic powder 5 ml
  • ¼ tsp sea salt 1 ml

Creamy Sauce

  • ¼ cup cashews (soaked 1 hour) 60 ml
  • 2 tsp vegan butter 10 ml
  • 2 large garlic cloves, minced
  • ¾ cups oat milk 180 ml
  • ¾ cups vegetable broth 180 ml
  • ¼ cup sage, chopped 60 ml
  • 1 tbsp lemon juice 15 ml
  • ¼ tsp sea salt 1 ml
  • pepper to taste


  • Soak cashews in some water for about an hour to soften. Drain and set aside.
  • Preheat oven to 375°F. Cut the butternut squash in 1/2. Scoop out the seeds. Peel. Slice into strips lengthwise. Lay the strip flat and cut lengthwise again. The goal is to have about ½ inch strips.
  • Cut each strip widthwise to form ½ inch squares. Cut enough to make about 3 cups.
  • Place butternut squash, olive oil, garlic powder and sea salt in a bowl and stir to combine. Place the squash on a baking tray lined with parchment. Place in oven and bake for 30 minutes.
  • While the butternut squash is baking, add cashews to a high speed blender, along with the oat milk. Blend until creamy.
  • Mince garlic. Slice sage leaves into thin strips widthwise.
  • Heat 2 tsp vegan butter in a large pan. Add garlic and sage and sauté about 2 minutes.
  • Add the veg broth, lemon juice and cashew cream, sea salt and a few grinds of black pepper.
  • Heat gently and stir until sauce starts to thicken. Add cooked squash. Reduce heat to low to keep warm.
  • Cook gnocchi in boiling water for about two minutes - until it floats to the top.
  • Drain the gnocchi and add to the sauce. Stir to combine. Turn off heat.
  • Serve with some additional sage sprinkled over top.


Calories: 372kcal | Carbohydrates: 65g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 933mg | Potassium: 468mg | Fiber: 6g | Sugar: 7g | Vitamin A: 11442IU | Vitamin C: 24mg | Calcium: 152mg | Iron: 6mg