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Use leftover roasted butternut squash to make this lovely autumnal midweek gnocchi recipe. Instead of boiling your potato dumplings, this recipe fries them instead, creating a crispy coating ready to be tossed with roasted squash, fresh sage leaves and spinach. See method
of the reference intake Carbohydrate 45.7g Protein 6.1g Fibre 4.4g
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