Roasted squash and gnocchi toss | Heart and Stroke Foundation

Ingredients

• 3 cups (750 mL) chopped butternut squash
• 2 large plum tomatoes, chopped
• 1 pkg (500 g) potato gnocchi
• 1 onion, sliced
• 2 tbsp (25 mL) sodium-reduced vegetable broth
• 1 tbsp (15 mL) extra virgin olive oil
• 1 large clove garlic, minced
• 1 tsp (5 mL) each chopped fresh thyme and sage leaves
• 1/4 tsp (1 mL) hot pepper flakes
• 1/4 cup (50 mL) fresh grated parmesan cheese
• 2 tbsp (25 mL) chopped fresh parsley