Seasons 52 prepares Gnocchi with Winter Vegetables

Before you indulge in this vegan delight, remember that it pairs perfect with a seasonal cocktail of cranberry, sage and gin.

Now, onto the food!

Gnocchi with Winter Vegetables
Inspired by Seasons 52


  • 1 T olive oil
  • 1 cup blanched gnocchi
  • Salt & Pepper to taste
  • ½ cup diced, roasted, butternut squash
  • ½ cup roasted cauliflower*
  • 2 T diced, Italian-roasted or sun-dried tomatoes
  • 2 T sun-dried tomato pesto
  • 2 T Chopped parsley
  • 2 T toasted, salted slivered almonds

*Try roasting the cauliflower in a hot oven with olive oil, salt, black pepper, sweet paprika, cumin and cracked coriander

Tools Needed: 

  • Sauté pan
  • Spoon for Cooking in a non-stick pan


  • Over medium-high heat, add olive oil to a non-stick sauté pan
  • Once the oil is shimmering, add the gnocchi to the pan and sauté on each side until golden brown
  • Season with salt and pepper to taste
  • Add spiced cauliflower, butternut squash and tomatoes. 
  • Toss to incorporate and warm through all of the vegetables. 
  • Add the pesto. Toss to evenly coat.
  • Add the parsley. Toss to evenly coat.
  • Plate the gnocchi. Garnish with toasted almonds. 

Recipe serves 2 as a side