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butternut gnocchi
by Jamie Vespa on Wednesday January 11, 2017
Whole Wheat Butternut Gnocchi with Pea Pesto

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.



  • 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


  1. To a food processor or blender, combine all pesto ingredients and blend until pureed, scraping down the sides as needed. Set aside.
  2. 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.
  3. 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.
  4. 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.


My preferred way of roasting butternut squash is to simply slice it down the center, lengthwise, coat the flesh with olive oil, place it flesh-down on a baking sheet, and bake at 425 degrees F for about 40-45 minutes, until ultra tender.

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Serves: 4 servings

Nutrition Information

Serving size: ¼th of recipe Calories: 358 Fat: 20 gm Saturated fat: 4 gm Carbohydrates: 34 gm Sugar: 3 gm Sodium: 312 mg Fiber: 6 gm Protein: 11 gm Cholesterol: 19 mg

Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.