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Roasted butternut squash makes a perfect, creamy sauce for gnocchi, with sage adding earthy, flavours to the dish too. A quintessentially autumnal dish. Add reduced-fat cheese to the sauce for extra creaminess and a sharp kick of flavour. See method
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Preheat the oven to gas 7, 220°C, fan 200°C. Tip the squash onto a shallow baking tray and toss with 1 tbsp oil and the chopped sage; season. Roast for 20-25 mins until tender. Add the whole sage leaves, coating in a little oil from the tin, for the last 5 mins or until crisp.
Meanwhile, heat 1 tbsp olive oil in a frying pan over a medium heat. Add the onion and cook for 10-12 mins, stirring, until softened. Add the garlic, fry for 1 min, then remove from the heat.
Bring a large pan of water to the boil and cook the gnocchi for 3 mins or until they rise to the top of the pan. Drain, reserving 100ml of cooking water.
Put 50ml of the reserved gnocchi water in a jug or food processor and scrape in the softened onions and garlic. Add half the roasted squash and all the milk. Blitz with a stick blender or food processor until smooth, then return to the frying pan. Bring to a gentle simmer over a low heat and stir in the cheese. Season well and stir for 1-2 mins until the cheese melts, adding a splash more of the reserved cooking water if needed.
Fold the cooked gnocchi through the creamy sauce, along with most of the remaining roasted squash (keep the crispy sage leaves aside). Divide between 4 bowls and top with the remaining roasted squash and the crispy sage leaves. Toss the rocket with the remaining 2 tsp oil and serve alongside.
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