Crispy Gnocchi with Roasted Honeynut Squash, Cherry Tomatoes, and Ricotta
 
 
Crispy pan-seared gnocchi with sweet roasted honeynut squash, cherry tomatoes, and creamy ricotta. This is sure to be a new weeknight favorite!
Yield: 4-6 servings
Ingredients
  • 4 tbsp olive oil, divided
  • 2 honeynut squash (about 1.25 lb), seeded, peeled, and cut into 1-inch cubes
  • 1 pint cherry tomatoes, halved
  • salt and black pepper, to taste
  • 2 (12-18 oz) packages shelf stable gnocchi
  • ¼ cup unsalted butter
  • 4 garlic cloves, thinly sliced
  • ¼ tsp red pepper flakes
  • 8 oz fresh ricotta
Instructions
  1. Heat oven to 400F.
  2. In a large bowl, toss together 2 tbsp of the olive oil, squash, and cherry tomatoes. Spread on a parchment-lined baking sheet and season with salt and black pepper, to taste.
  3. Roast for 20-30 minutes, or until the squash is tender.
  4. Meanwhile, heat 1 tbsp of olive oil in a large skillet on the stovetop over medium-high heat. Add half of the gnocchi to the pan, in a single layer if possible. Cover with a lid and cook for 2-4 minutes, or until golden on one side. Transfer to a medium bowl.
  5. Repeat with the remaining tbsp of olive oil and the remaining gnocchi.
  6. Add the butter to the skillet and cook until melted, golden, and toasty, about 2 minutes. Add the garlic, red pepper flakes, and 1 tsp salt to the pan. Saute until the garlic is cooked and fragrant, about 1-2 minutes. Add the gnocchi back to the pan along with the roasted squash and cherry tomatoes. Stir to combine.
  7. Divide among serving bowls and top with dollops of the ricotta before serving.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/10/crispy-gnocchi-with-roasted-honeynut-squash-cherry-tomatoes-and-ricotta.html