Fall In A Bowl: Squash Yam Gnocchi
One of my favourite vegetarian fall in a bowl type recipes is our yam gnocchi with butternut squash and ricotta cheese. You may think that this may not be as filling as some other vegetarian recipes, but let me tell you that I am stuffed and happy after this meal.
Who is ready for the fall season?!
There’s just something about fall; the leaves changing colours and falling from the trees and crisp temperatures. I say this as I am sitting in Calgary, AB where sometimes even Winter makes a surprise appearance in September. When I was out with Brie in the morning – in my bare feet no less – and feeling the coolness of the concrete and the grass, I knew I’d need to make this recipe again this week while I’m visiting.
And yes, with all my sister’s food sensitivities, this recipe is fully approved by her.
Not only is this a great meatless Monday meal, but you can also make this vegan by using vegan alternatives for the butter and cream cheese, and eliminating the ricotta cheese.
What you’ll need
- 1 container yam gnocchi
- 3 cloves of garlic
- 3tbsp butter (vegan butter can be used)
- 1 butternut squash, cubed
- ⅓ cup toasted pine nuts
- ½ cup cream cheese (vegan cream cheese can be used)
- 1 package of arugula
- Ricotta for topping (leave out if making vegan)
Let’s Cook It Up
Cube up the butternut squash and put it on a pan and roast in the oven for approximately 20 minutes, until cooked through.
Start by toasting your pine nuts, and setting to the side. Over medium heat, add the gnocchi into the pan and stir often to evenly cook. Typically about 8-10 minutes. Remove from pan and set to the side.
Add butter to the pan with the garlic and brown. Once browned, add in the cream cheese and whisk until smooth. Once smooth, add half of your pine nuts into the sauce. Add in the arugula and wilt down. Once wilted, add the gnocchi into the pan, along with ¾ of your roasted squash and mix together.
Serve in pasta bowls, and top with squash, pine nuts and a dollop of ricotta cheese.
If you’re looking for another comfort food, check out our Thai Coconut Orzo which we make with prawns, but you can make it with tofu if you want to keep it vegetarian/vegan. Don’t forget to pair with a cocktail of your choosing! If you need some inspiration, Lynn Mumbing Mejia has some fabulous ideas for you 🙂 I’m just waiting to get back into our condo so I have my full bar locked and loaded
