Ingredients
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Method
- Heat oven to 220°C. Deseed and dice squash; cut onion into wedges.
- Toss gnocchi, squash, onion, oil and sage on a tray and spread out.
- Roast 20–25 min, turning halfway, until squash is tender and gnocchi browned.
- Optional for a different dietary pattern: add Parmesan.
Allergens and label checks
- Gluten (often in gnocchi), possibly egg/milk; check label. For vegan, choose egg-free vegan gnocchi and omit Parmesan.