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Cauliflower Gnocchi with Butternut Squash "Cheese" Sauce

A plant-based meal with a ton of flavor - grain free & dairy free, as well!
Course Dinner
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 437kcal
Author Mary Smith


  • 2 bags Trader Joe's Cauliflower Gnocchi
  • 1 tbsp olive oil
  • 1 tbsp ghee replace with olive oil if vegan
  • 1 14.5 oz can Pureed butternut squash I get this at Trader Joe's - you can also use 2 cups cubed roasted squash if you don't have this.
  • ½ cup cashews no need to soak!
  • ½ cup water
  • 2 cloves minced garlic
  • 1 tbsp nutritional yeast
  • ½ lemon (juiced)
  • ½ tsp salt more to taste
  • ¼ tsp paprika
  • 8 sage leaves optional
  • 2 tbsp vegan ricotta optional


Butternut Squash "Cheese" Sauce

  • Add pureed squash, cashews, water, garlic, nutritional yeast, salt, lemon juice, and paprika to a high speed blender (I use a Vitamix). Blend on high for 30 seconds to 1 minute until extremely smooth. Set aside. 

Cauliflower Gnocchi

  • Heat ghee & olive oil in a large non-stick pan (I use ceramic) over medium high heat. Add both bags of FROZEN gnocchi. Cover and let them cook (untouched) for 3-4 minutes. Check to ensure they are beginning to brown on the bottom. Flip and stir for an additional 3-4 minutes until cooked through and evenly browned. 
  • Add desired amount of sauce to the pan, reduce heat, and stir to heat the sauce 1-2 mins. If using the sage as garnish, fry pieces in a tiny bit of ghee over med high heat for 1-2 mins. Serve gnocchi topped with sage and Kite Hill Ricotta Cheese. Enjoy!


Calories: 437kcal | Carbohydrates: 55g | Protein: 10g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 13mg | Sodium: 893mg | Potassium: 921mg | Fiber: 12g | Sugar: 9g | Vitamin A: 19796IU | Vitamin C: 28mg | Calcium: 113mg | Iron: 3mg