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Butternut squash and sage crispy gnocchi recipe

8 ratings

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

Serves 4
5 mins to prepare and 10 mins to cook
358 calories / serving
Vegetarian

Ingredients

1 tbsp olive oil
50g butter
500g gnocchi
450g leftover cooked roasted squash
4-5 sage leaves, finely chopped
250g bag baby spinach
grating of fresh nutmeg (optional)

Each serving contains

Energy
490kj
358kcal 18%
Fat
17g 24%
Saturates
7g 36%
Sugars
6g 7%
Salt
1.5g 26%

of the reference intake
Carbohydrate 45.7g Protein 6.1g Fibre 4.4g

Method

Heat the olive oil and butter in a large nonstick frying pan, add the gnocchi, season well and cook for 3-4 mins or until it starts to crisp and turn pale golden. Add the squash and sage leaves and cook for a further 4-5 mins.
Add the spinach to the pan a handful at a time and cook until it wilts down, stirring as you go. Add a grating of nutmeg, if using, to serve.

Cook once, eat twice tip: Use leftovers from our Butternut squash ramen to make this recipe.

See more Vegetarian recipes