Barbecue Gnocchi with Butternut Squash and Za'atar

Details

• Author: CuisineSavvy
• Cuisine: Fusion
• Course: Main
• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Diet: Vegan
• Tags: vegan, gluten-free, low-fodmap, soy-free, nut-free, barbecue, sheet-pan, autumn, summer, gnocchi, za'atar, weeknight

Nutritional Values

This recipe is low FODMAP at four servings: butternut squash, tenderstem broccoli, cherry tomatoes and canned chickpeas are all held within their Monash University threshold quantities, and garlic-infused olive oil is used in place of raw garlic or onion, as fructans do not transfer into oil. The za'atar crumb — nutritional yeast toasted with herbs and spice — is doing the structural work the feta did in the original: nutritional yeast is approximately 50% protein by weight and contributes B vitamins including B12 (verify your brand is fortified). The chickpeas provide additional plant protein and fibre. The dish is entirely plant-based, soy-free and nut-free, and uses certified gluten-free potato gnocchi to eliminate wheat-derived fructans.

Nutrient	Amount	% Daily Value
Calories	390 kcal	--
Total Fat	13 g	17%
Saturated Fat	2 g	10%
Monounsaturated Fat	8 g	--
Polyunsaturated Fat	2 g	--
Sodium	480 mg	21%
Total Carbohydrate	60 g	22%
Dietary Fiber	10 g	36%
Total Sugars	4.5 g	--
Protein	15 g	30%

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Barbecue Gnocchi with Butternut Squash and Za'atar

Crisp-edged gnocchi, smoky from the barbecue, tumbled with sweet late-summer tomatoes, caramelised squash and a toasted za'atar and nutritional yeast crumb that delivers every savoury note the dish needs — this is late September on a plate, and it is as good as it looks. A cold glass of dry rosé or a pale ale alongside would not go amiss.

Ingredients
[ ] 500 g gluten-free potato gnocchi
[ ] 160 g butternut squash, peeled and cut into 1.5 cm dice
[ ] 160 g tenderstem broccoli, cut into short lengths
[ ] 250 g cherry tomatoes
[ ] 140 g canned chickpeas, drained and rinsed
[ ] 3 tbsp garlic-infused olive oil
[ ] 3 tbsp nutritional yeast
[ ] 2 tsp za'atar (checked to be free of garlic)
[ ] 1 tsp fresh thyme leaves
[ ] ¼ tsp dried chilli flakes
[ ] ½ tsp sea salt
[ ] ¼ tsp black pepper
[ ] 2 tbsp fresh flat-leaf parsley, roughly chopped

Instructions
[ ] 1. Check the za'atar label: use only a blend listing herbs, sesame, sumac and salt — not one containing garlic or garlic powder. Also confirm the gnocchi label reads gluten-free potato gnocchi, not wheat gnocchi.
[ ] 2. Make the crumb: in a small bowl, combine the nutritional yeast, za'atar, thyme leaves, chilli flakes, salt and black pepper. Set aside.
[ ] 3. BARBECUE METHOD — Preheat the barbecue to medium-high (200–220 °C) with the lid down. Place a large cast-iron skillet or perforated barbecue tray on the grill and heat for 5 minutes.
[ ] 4. Toss the diced butternut squash in 1 tbsp of the garlic-infused olive oil. Tip into the hot pan and spread in a single layer. Close the lid and cook for 8 minutes, tossing once halfway, until the edges are beginning to colour and the squash is just starting to soften.
[ ] 5. Add the gnocchi, tenderstem broccoli and cherry tomatoes to the pan. Drizzle over the remaining 2 tbsp of garlic-infused olive oil and toss everything together. Close the lid and cook for 8 minutes, tossing twice, until the gnocchi is golden and crisp in places and the tomatoes are blistered.
[ ] 6. Add the chickpeas, toss to combine and cook for a further 2 minutes with the lid down.
[ ] 7. Scatter the za'atar and nutritional yeast crumb evenly over the top. Close the lid for a final 2–3 minutes, until the crumb is fragrant and lightly toasted. Watch closely at this stage, as nutritional yeast can catch quickly over direct heat.
[ ] 8. Remove from the barbecue, scatter over the chopped parsley and serve immediately from the pan.
[ ] 9. OVEN METHOD (ALTERNATIVE) — Preheat the oven to 230 °C (fan off, conventional heat). Line a large rimmed baking sheet with baking paper or foil.
[ ] 10. Toss the diced butternut squash in 1 tbsp of the garlic-infused olive oil and spread in a single layer on one half of the baking sheet. Roast for 10 minutes, until the edges are beginning to caramelise.
[ ] 11. Remove the tray from the oven. Add the gnocchi, tenderstem broccoli, cherry tomatoes and chickpeas to the tray. Drizzle over the remaining 2 tbsp of garlic-infused olive oil and toss everything together directly on the tray, redistributing into a single layer. Return to the oven and roast for a further 10 minutes.
[ ] 12. Remove the tray from the oven. Scatter the za'atar and nutritional yeast crumb evenly over the surface. Return to the oven for a final 2–5 minutes, until the crumb is golden and toasted. Check every minute from the 2-minute mark, as it can go from golden to burnt quickly at this temperature.
[ ] 13. Scatter over the chopped parsley and serve immediately from the tray.

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