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BUTTERNUT SQUASH & GORGONZOLA GNOCCHI


Active Time : 20 Minutes
Total Time : 45 Minutes
Serves : 6

INGREDIENTS

  • 2 tablespoons butter divided
  • 2 1/2 cups cubed butternut squash
  • 1/2 cup chopped red onion
  • 1 tablespoon chopped garlic
  • - dash cayenne pepper optional
  • 1 16 ounce package frozen potato gnocchi (16 ounce)
  • 1 10 ounce container refrigerated light Alfredo sauce (10 ounce)
  • 12 cup half & half
  • 1/4 cup gorgonzola cheese crumbles
  • 2 tablespoons chopped fresh sage leaves
  • 3/4 cup crispy Panko style plain bread crumbs

DIRECTIONS

In large skillet over medium heat, melt 1 tablespoon butter. Add squash, onions, garlic and cayenne pepper; salt and pepper to taste. Sauté until onions are golden brown (about 5-7 minutes).

Meanwhile, prepare gnocchi according to package directions; drain.

Add Alfredo, half & half, gorgonzola and sage to skillet. Bring to simmer, stirring occasionally; stir in gnocchi. Transfer to a greased 2-quart baking dish.

Melt remaining 1 tablespoon butter; toss with bread crumbs. Sprinkle over gnocchi. Bake in a preheated 375°F oven 25 minutes or until squash is tender and top is golden brown and bubbly.