Gnocchi in MykChilli Squash Sauce

Don't Gnocchi-T till you try it! Soft and pillowy potato dumplings, Gnocchi is classically Italian and makes for a satisfying meal no matter how they are served. Baked with creamy cheeses, sauteed with fresh vegetables or dressed in a tangy tomato sauce, they are a clear winner. Give our MykChilli squash sauce a go and let us know what you think!

Ingredients (serves 2)

  • 500g pre-made Gnocchi (we used gluten-free gnocchi by Granoro)
  • 2 cups of butternut squash (cubed)
  • 1tsp red MykChilli sauce
  • 2 cloves garlic (thinly sliced)
  • 3tbsp olive oil for the sauce, 1tbsp for pasta water
  • 1 large sprig of rosemary (roughly chopped)
  • 1 vegetable stock cube (we used Kallo organic vegetable stock)
  • 1/2 cup grated Parmigiano Reggiano
  • 1/2 litre water, boiled
  • Salt and pepper to taste


  1. In a large pan, heat olive oil on a medium-high heat
  2. Add garlic, rosemary, squash, red MykChilli sauce, salt and pepper. Cook for 3 minutes
  3. Add hot water followed by the stock cube
  4. Reduce the heat and let simmer for 25 minutes. The sauce is ready once the squash has reduced into a nice thick consistency
  5. In a separate large pot, add water (enough to cook the gnocchi), salt and olive oil. Once the water has boiled, add gnocchi and cook for 1-2 minutes. The gnocchi is cooked when it rises to the surface of the boiling water
  6. Transfer gnocchi to the sauce mixture along with 4-5 tbsp of pasta water. Cook on med-high heat for 1 minute
  7. Take off the heat and add 3/4 of the Parmigiano.
  8. Transfer to a serving plate and sprinkle remaining Parmigiano on top. Garnish with a small sprig of rosemary and serve immediately!