Creamy Sage Gnocchi with Roasted Squash

Easy to make and comforting, this Italian classic is one of our favourite Autumn suppers!
927 Reviews
Cals 771 · Prot 11 · Carbs 110 · Fat 29
Vegetarian
Family-Friendly
Try Hello Chef Now
40 min
Creamy Sage Gnocchi with Roasted Squash
Easy to make and comforting, this Italian classic is one of our favourite Autumn suppers!
927 Reviews
Cals 771 · Prot 11 · Carbs 110 · Fat 29
Vegetarian
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
Gnocchi
Butternut squash
600 Grams
Olive oil
1 Tbsp
Salt
0.5 Tsp
Gnocchi 4*5*10*
500 Grams
Fresh sage
15 Grams
Garlic cloves
2 Piece
Shallots
1 Piece
Salted butter 4*
30 Grams
Cooking cream 4*
100 ML
Water
150 ML
Parmesan 4*
30 Grams
Black pepper
0.5 Tsp

Allergens

*4 Milk, *5 Eggs, *10 Wheat
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Roast squash

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 olive oil and season with salt. Roast for 30 min or until cooked through.
Boil gnocchi

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. 
Prep

3 Prep

Pick the sage leaves. Peel and thinly slice the garlic and shallots
Fry gnocchi

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!
Simmer

5 Simmer

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 creammeasured 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.
Toss

6 Toss

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!
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