Pumpkin Gnocchi
This recipe is an easy and hearty one‑sheet‑pan dish that brings together roasted gnocchi, squash, cherry tomatoes, and onion, all baked until the gnocchi are golden and crisp on the outside and tender inside. The dish is topped with crumbled feta and finished with a salmon fillet roasted right on the same pan for the last 10–12 minutes. This is a healthy and autumnal weeknight meal that couldn't be easier.
Ingredients
Instructions
- Step 1
Preheat the oven to 200°C (390°F) using conventional oven settings (top and bottom heat). Wash the pumpkin, remove the seeds, and cut the flesh into small cubes, about one centimeter in size. Peel the onion and cut it into rings; wash the tomatoes.
- Step 2
Place the vegetables and gnocchi on a baking sheet and mix with two teaspoons of olive oil and plenty of salt and pepper, then roast in the oven at 200°C for 20 minutes.
- Step 3
After 20 minutes, remove the baking sheet from the oven, clear some space in the center, and place the salmon fillet on the sheet. Rub the top of the salmon with the remaining oil and season with salt and pepper. Crumble the feta cheese with your hands and distribute it over the vegetables.
- Step 4
Return the baking tray to the oven for another 10 to 12 minutes, or until the salmon is cooked through.
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@jules-menu
Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.
Per serving
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