Crispy Gnocchi with Mushrooms, Squash & Sage

Serves: 2

Prep: 10 minutes

Cook: 35 minutes

This is a lovely autumnal dish. Mushrooms and squash go so well together, and the sage brings it all together. Serve with a quick basil dressing for a flavourful dinner on a cold night.

Recipe from The Green Roasting Tin by Rukmini Iyer


  • 500g gnocchi
  • 500g squash, peeled and cut into 1cm cubes
  • 300g baby chestnut mushrooms
  • 3 tablespoons olive oil
  • 20g sage leaves
  • 1 teaspoon sea salt
  • Freshly ground black pepper
  • 30g basil, very finely chopped
  • 30g pine nuts, finely chopped
  • 3 tablespoons olive oil
  • 1 clove garlic, minced
  • 1 teaspoon sea salt
  • ½ tablespoon lemon juice


  1. Preheat the oven to 200C fan/220C. Put the gnocchi in a bowl, and pour over a ketteful of boiling water. Leave to stand for 2 minutes before draining well.
  2. Mix the gnocchi with squash, mushrooms, oil and sage leaves in a roasting tin large enough to take everything in one layer. Season well with the sea salt and freshly ground black pepper, then transfer to the oven to roast for 35 minutes.
  3. Meanwhile, mix the basil, pine nuts, oil, garlic, sea salt and lemon juice together for the dressing, then taste and adjust the seasoning as needed.
  4. Serve the crispy gnocchi with the dressing alongside.