How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Gnocchi With Roasted Vegetables?

You need 8 ingredients. The key ingredients include: 1 1/4 lb butternut squash, peeled, cut into 3/4 inch pieces, 1 None medium red onion, peeled, halved, cut into thick wedges, 1 None large red pepper, cut into 3/4 inch pieces, 9 oz cherry tomatoes, halved, and more.

Is Gnocchi With Roasted Vegetables suitable as pasta & noodles?

Yes, Gnocchi With Roasted Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Gnocchi With Roasted Vegetables?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Gnocchi With Roasted Vegetables Recipe

Name: Gnocchi With Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 lb butternut squash, peeled, cut into 3/4 inch pieces; 1 None medium red onion, peeled, halved, cut into thick wedges; 1 None large red pepper, cut into 3/4 inch pieces; 9 oz cherry tomatoes, halved; 18 oz fresh potato gnocchi; 7 oz fresh reduced-fat ricotta cheese, crumbled; 1/2 tbsp vegetable or olive oil; 2 tbsp shredded fresh basil leaves

Try this homemade Gnocchi With Roasted Vegetables recipe the whole family will love. Made with butternut squash, red onion, red pepper and cherry tomato…

This Gnocchi With Roasted Vegetables relies on simple, everyday ingredients such as cherry tomatoes, halved, fresh potato gnocchi, vegetable or olive oil and shredded fresh basil leaves. It comes together quickly and makes 4 servings, at about 1248 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Pasta & Noodles

Servings: persons

1 1/4 lb butternut squash, peeled, cut into 3/4 inch pieces
1 None medium red onion, peeled, halved, cut into thick wedges
1 None large red pepper, cut into 3/4 inch pieces
9 oz cherry tomatoes, halved
18 oz fresh potato gnocchi
7 oz fresh reduced-fat ricotta cheese, crumbled
1/2 tbsp vegetable or olive oil
2 tbsp shredded fresh basil leaves

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Quick Info

Servings
4 servings
Calories
1248 kcal
Category
Pasta & Noodles

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