Photo of Gnocchi with roasted squash & cheese sauce by WW

Gnocchi with roasted squash & cheese sauce

Points® value
Total Time
1 hr
15 min
45 min
Enjoy this family friendly dinner which tastes great with roasted vegetables and simple light cheese sauce.


Butternut Squash

500 g, peeled, deseeded and cut into chunks


2 medium, sliced into wedges

Calorie controlled cooking spray

5 spray(s)

Sage, Dried

1 teaspoon(s), level, or use about a dozen of fresh sage leaves to garnish

Gnocchi, Fresh

400 g, pack

Medium fat soft cheese

200 g, tub, with herbs

Skimmed Milk

6 tablespoon(s)


1 pinch

Black pepper

1 teaspoon(s)


  1. Preheat the oven to Gas Mark 6/200°C/400°F.
  2. Put the squash and onions into a roasting tin and spray with low fat cooking spray. Season. Roast for about 40 minutes, until tender, turning the vegetables and adding the sage leaves after 20 minutes.
  3. Cook the gnocchi according to pack instructions, timing it so that it is ready when the vegetables are done.
  4. Gently heat the low fat soft cheese in a large saucepan, stirring in the milk to make a smooth sauce. Add the cooked gnocchi and stir gently to coat. Mix with the vegetables, sprinkle with ground black pepper and serve, garnished with sage leaves.


Look out for gnocchi tricolore which means it comes in three colours – white, green and orange.