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Easy Butternut Squash & Chorizo Gnocchi - close up of pan with ready made dish with some fresh spinach and uncooked gnocchi around it
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5 from 4 votes

Easy Butternut Squash & Chorizo Gnocchi

If you are looking for the best sauce for gnocchi you've come to the right place! This easy butternut squash & chorizo based sauce with spinach, sun-dried tomatoes and creamy goat's cheese is not only quick enough to make as a midweek meal but also extremely wholesome and delicious!
Course Dinner, Main Course, Midweek Dinner, Pasta
Cuisine British, International, Italian
Keyword best sauce for gnocchi, butternut squash, Chorizo, gnocchi
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 591kcal
Author Jo Allison


  • 500 g pack of vacuum packed gnocchi
  • 1 butternut squash 1kg/2lb unpeeled weight
  • 1 tablespoon dried sage or few fresh leaves (chopped)
  • 150 g fresh spinach or baby spinach leaves washed and roughly chopped or left whole if using baby spinach
  • 100 g sun-dried tomatoes in oil roughly chopped
  • 100-125 g chorizo sausage see notes below
  • 150 g soft goat's cheese (plain or garlic & herbs) see notes below
  • rapeseed or olive oil for drizzling over butternut squash for roasting see notes below


  • Preheat the oven to 180C/350F/Gas Mark 4. Peel and chop your squash into small chunks, pop onto baking tray with a drizzle of oil and sprinkle of dried or fresh sage, some sea salt and pepper and roast for 20-30 min until soft but holding its shape.
  • While squash is in the oven skin (if using dried) and chop your chorizo and fry it in a dry pan until it starts releasing its lovely fat. Let it colour nicely for couple of minutes and add washed and roughly chopped spinach and sun-dried tomatoes.  Follow with the goat's cheese and mix well until the veggie mixture looks nice and creamy. Set aside.
  • Boil your gnocchi as per instructions on the packet (put the pan of salted water on approx. 10 minutes before your butternut squash is ready).
  • Check on butternut squash and when ready add it to the sauce and mix in gently. 
  • Once gnocchi are cooked transfer them with a slotted spoon onto the pan with your creamy butternut squash and chorizo mixture. You might want to add a splash of water from cooking gnocchi to loosen the sauce a bit
  • Plate up and enjoy!


  • Nutritional information is approximate and should be treated as a guideline only.
  • You can use either dried (cured) or fresh chorizo in this recipe.
  • You could substitute goat's cheese with any soft creamy cheese of your liking. Mascarpone works particularly well here. 
  • I like using oil from sun-dried tomatoes to drizzle over my butternut squash when roasting. 


Serving: 0g | Calories: 591kcal | Carbohydrates: 81g | Protein: 22g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 39mg | Sodium: 976mg | Potassium: 1589mg | Fiber: 10g | Sugar: 6g | Vitamin A: 30830IU | Vitamin C: 88.5mg | Calcium: 255mg | Iron: 9.2mg