Gnocchi with Roasted Squash & Goat’s Cheese Recipe

Preheat the oven to 425°F (220°C).

Toss the cubed butternut squash with olive oil, salt, and pepper in a baking dish. Roast for 25-30 minutes until tender and slightly caramelized.

Meanwhile, cook the gnocchi according to package instructions. Drain and set aside.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the cooked gnocchi and sauté for 3-4 minutes until lightly browned.

Add the roasted squash to the skillet with the gnocchi. Gently toss to combine.

Sprinkle the crumbled goat’s cheese over the gnocchi and squash mixture. Cover the skillet and cook for 2-3 minutes until the cheese starts to melt.

Remove from heat and garnish with fresh basil leaves and optional pine nuts.

Serve hot and enjoy!