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Autumnal Butternut Squash and Sage Gnocchi with Walnut Pesto
Autumnal Butternut Squash and Sage Gnocchi with Walnut Pesto

Autumnal Butternut Squash and Sage Gnocchi with Walnut Pesto
A rich and flavorful gnocchi dish featuring seasonal butternut squash and a vibrant walnut pesto.
Autumnal Butternut Squash and Sage Gnocchi with Walnut Pesto

Provides a balanced meal with complex carbohydrates, healthy fats, and plant-based protein to support energy needs for cycle training.

Ingredients:
1
Servings
  • 200
    g
     butternut squash
  • 150
    g
     potato
  • 100
    g
     flour
  • 50
    g
     walnut
  • 5
    g
     sage
  • 30
    g
     parmesan cheese
  • 20
    ml
     olive oil
  • 2
    clove
     garlic
Preparation Time: 45 minutes
Cooking Time: 30 minutes
Autumnal Butternut Squash and Sage Gnocchi with Walnut Pesto
Instructions:
  1. Roast the butternut squash at 200°C for about 25 minutes until tender.
  2. Boil the potatoes until soft, then mash them with the roasted squash.
  3. Mix in flour to form a dough, then roll into gnocchi shapes.
  4. Cook the gnocchi in boiling water until they float to the surface.
  5. Blend walnuts, sage, parmesan, garlic, and olive oil to make the pesto.
  6. Toss the cooked gnocchi with the walnut pesto and serve warm.
Nutrition Per Serving 561 g Per 100g
Energy 1227.3 kcal 219 kcal
Protein 33.8 g 6.0 g
Fibre 15.5 g 2.8 g
Salt 0.5 g 0.1 g
Sugar 7.6 g 1.4 g
Carbohydrates 138.5 g 24.7 g
Fat 63.3 g 11.3 g
  • 200
    g
     butternut squash
  • 150
    g
     potato
  • 100
    g
     flour
  • 50
    g
     walnut
  • 5
    g
     sage
  • 30
    g
     parmesan cheese
  • 20
    ml
     olive oil
  • 2
    clove
     garlic
1
Servings
0

Roast the butternut squash at 200°C for about 25 minutes until tender.

Boil the potatoes until soft, then mash them with the roasted squash.

Mix in flour to form a dough, then roll into gnocchi shapes.

Cook the gnocchi in boiling water until they float to the surface.

Blend walnuts, sage, parmesan, garlic, and olive oil to make the pesto.

Toss the cooked gnocchi with the walnut pesto and serve warm.

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