Gnocchi with butternut squash and sage

Prep time: 30 minutes
Difficulty: easy ✅
Vegan 🌽
Serves: 4 🥗


  • 1 organic butternut squash
  • 500 g fresh potato gnocchi
  • 1 clove of garlic
  • 4 sprigs of sage
  • 3 sprigs of thyme
  • 20 g pumpkin seeds, roasted
  • 15 cl GIMBER
  • 2 tbsp honey
  • 10 cl olive oil
  • salt and black pepper


  1. Rinse the squash before halving it lengthwise. Remove the seeds, then cube the squash (leaving the skin on). Pick the sage leaves off their stems and finely chop the largest leaves.
  2. Heat half of the olive oil in a non-stick pan. Fry the butternut cubes along with a crushed clove of garlic, stirring regularly. Add the honey and the finely-chopped sage and thyme. Season with salt and pepper.
  3. Meanwhile, boil and drain the gnocchi as indicated on the packaging. Heat the remaining olive oil in a second pan to fry the gnocchi, stirring them regularly until they are golden brown all over. Combine the herb-fried butternut with the gnocchi. Mix well.
  4. Pour over the GIMBER and add the roasted pumpkin seeds. Toss. Season with black pepper. Sage leaves make a perfect garnish.
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