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Lemon Ricotta Cauliflower Gnocchi with Roasted Butternut Squash

Did you know you can make a rich, creamy flavor packed sauce with ricotta as the main ingredient?? Pillowy pockets of cauliflower gnocchi, sweet roasted butternut squash and wilted spinach get coated in this creamy sauce.

For this I used #TraderJoes cauliflower gnocchi but any gnocchi you prefer will work! I love these frozen cauliflower gnocchi prepared in the air fry until they're slightly crispy on the outside and warm and soft on the inside. If you prefer traditional gnocchi, a homemade version or another type of gnocchi, go for it!

This sauce is SO easy. Just simple basic ingredients- butter, oil, cheese, lemon and chicken broth, so easy!

I paired this with a protein- grilled chicken- that I seasoned with some mediterranean seasoning, salt and pepper and baked topped with sliced lemon.

The lemon slices just melt onto the chicken and gives it a delicious lemony flavor that pairs perfectly with the lemon ricotta sauce!

Lemon Ricotta Gnocchi with Roasted Butternut Squash

4 Servings | Cook time: 35 minutes

Notes: the chicken in this recipe is optional and makes for a delicious vegetarian dish if you choose to leave out. Otherwise you can cook the chicken on the sauté pan prior to making the sauce while the squash is cooking.


  • 2 10 oz bags frozen cauliflower gnocchi

  • 1 small butternut squash, peeled and chopped into 1” chunks (~500g total)

  • 1 lemon

  • 1 tsp lemon zest

  • 1/2 cup whole milk ricotta cheese

  • 1 tbsp olive oil, divided

  • 3 cloves garlic, sliced

  • 4 cups spinach

  • 1/4 cup butter

  • 1/4 cup parmesan cheese

  • 1 cup chicken broth

  • Salt and pepper

  • Optional: 12-16oz chicken breast, grilled then cubed


  1. Preheat oven to 400F.

  2. Toss the cubes of butternut squash in 1/2 tbsp olive oil, salt, pepper and pumpkin pie seasoning and arrange in a single layer on a sheet pan. Bake for about 30 minutes, turning halfway, until fork tender.

  3. Prepare gnocchi according to package or preference. I prefer to air fry it for 15 minutes at 325F, turning halfway.

  4. While the gnocchi is cooking, heat remaining 1/2 tbsp olive oil in a pan. Add sliced garlic and sauté until fragrant, about a minute or so.

  5. Whisk in lemon zest, the juice of one lemon and butter to the pan. Once the butter has melted, whisk in ricotta, parmesan and 2 tbsp chicken broth. Season with salt and pepper and cook on low another minute or so until well combined.

  6. When the squash and gnocchi are done, add spinach to the sauté pan and cook until wilted. Once the spinach has wilted, stir in gnocchi, squash and, if using, chopped chicken breast until everything is well coated.

  7. Serve warm topped with additional parmesan!


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Nutrition facts provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts provided for both the gnocchi dish with and without chicken.


Recipe Link
Nutrition Facts
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