Whole wheat butternut squash gnocchi tossed in a bright, flavorful pesto and studded with fresh peas. A fall-inspired, plant-powered pasta made with wholesome ingredients that your whole family will love.Friends. I’m not kidding when I say this is the EASIEST homemade pasta you will ever make.
Delicious, savory and pillowy butternut squash ricotta gnocchi swimming in a garlicky pesto with fresh parm. You’re basically bringing your favorite Italian restaurant to the comfort of your own kitchen. Heck YES.My parents came to visit me in Bama this weekend and I really wanted to cook them something special on their last night. Growing up, my family ate pasta every Tuesday night, without fail. It’s always been the meal that brought us together and made us feel at home. There’s just something so cozy and comforting about a belly full of carbs, a table of laughs and perhaps a nap afterwards. 😉
As much as our Italian souls love any type of pasta, we all agreed you just can’t beat homemade, fresh pasta – especially gnocchi! Bonus: this pasta is made with only THREE ingredients!! And it’s SO easy (have I mentioned that, yet?) without making too much of a mess. Just mix everything together in a bowl, pat it into a dough ball, roll it out and slice it. Boil the fresh pasta and toss it with pesto, marinara, browned butter sage sauce or literally ANYTHING your pasta-lovin’ heart desires.
Totally weeknight approved.
It’s high in fiber and brimming with plant-powered nutrients, such as immune-supportive vitamins A and C <– key this time of year, y’all. It also feels much lighter than traditional potato gnocchi, though still has that coveted chewy texture.
Are you feeling all the feels right now? I’m feeling every feel imaginable.If you make this dish, be sure to tag #dishingouthealth so I can see your beautiful creations!
- 1 cup fresh basil
- 1 cup fresh parsley
- ¼ cup walnuts
- ¼ cup olive oil
- 3 cloves garlic
- 2 tbsp parmesan cheese
- ¼ tsp sea salt + black pepper
- 1 cup roasted butternut squash (~1/2 medium-sized squash)*
- ½ cup part-skim ricotta cheese
- 1¼ cup white whole wheat flour, plus more for rolling
- ½ tsp sea salt
- ⅔ cup fresh peas
- Optional topping: freshly grated parmesan cheese
- To a food processor or blender, combine all pesto ingredients and blend until pureed, scraping down the sides as needed. Set aside.
- In a large bowl, stir together the roasted squash, ricotta, 1 cup flour and salt; stir until just combined. Add the remaining flour 1 tablespoon at a time until the dough comes together, form a ball. Press it into a disk on a floured surface and cut it into four equal pieces. Take each piece and roll it into a log about 14-16 inches long. Cut 1-inch pieces with a sharp knife.
- To cook, bring a pot of salted water to a boil. Add gnocchi and cook about 2-3 minutes, until it floats for about 30 seconds. Remove with a large slotted spoon. Add peas; cook 2 minutes; removed ¼ cup pasta water before draining.
- In a large bowl, combine pesto, gnocchi and peas. Add 2-3 tbsp of reserved pasta water to reach desired consistency. Top with parmesan cheese. Serve.