Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Roast squash
Preheat the oven to 200°C/180°C fan. Peel the butternut squash, slice it in half and, using a spoon, remove the seeds. Chop the squash into bite-size pieces. Place the squash on a large baking tray with a drizzle of oliveoil and season with salt. Roast for 30 min or until cooked through.
2 Boil gnocchi
Add the gnocchi to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook for 3 min or until the gnocchi begins to rise to the top of the pot. Drain and leave to steam dry for as long as possible.
Pick the sage leaves. Peel and thinly slice the garlic and shallots.
4 Fry gnocchi
Heat a large pan with a generous drizzle of oil over a medium-high heat. Once hot, add the drained gnocchi and cook for 3 min or until beginning to crisp. Once crisp, transfer the gnocchi to a plate.
Tip!Don't stir too often as this will prevent the gnocchi from crisping!
Return the pan to a medium heat with the butter. Once the butter has melted, add the shallots, garlic and sage and fry for 2-3 min or until the sage turns crispy and the butter starts to turn brown. Add the cream, measured water. Simmer for 3 min or until the sauce begins to thicken.
Tip!As sage is a strong flavour, you may wish to use less of it, or even leave it out all together.
Meanwhile, grate the Parmesan. Add the gnocchi, cooked squash and Parmesan (reserve some for garnish) to the pan. Toss and serve with a sprinkling of freshly ground black pepper and any leftover Parmesan.
Tip!Add a splash of water if the sauce is too thick!