Gnocchi with Roasted Squash

and Sage Butter
Easy to make and comforting, this Italian classic is one of our favourite Autumn suppers!
Cooking time: 40 min
Cals 775 · Prot 20 · Carbs 111 · Fat 30
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Butternut squash
600 Grams
Olive oil
1 Tbsp
0.5 Tsp
500 Grams
Fresh sage
15 Grams
Garlic cloves
2 Piece
1 Piece
Salted butter
50 Grams
Black pepper
0.5 Tsp
Grana padano
60 Grams


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 golden and crisp.
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. 
3 Prep
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 4-5 min or until beginning to crisp. Once crisp, transfer the gnocchi to a plate. 
5 Make butter
Return the pan to a medium-low 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. Remove the pan from the heat. 
6 Toss
Add the gnocchi and squash to the pan. Toss and serve with a sprinkling of freshly ground black pepper and Grana padano
Tips for fussy eaters
Leave the sage out!
Pro tip
Don't stir too often as this will prevent the gnocchi from crisping!

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