Roasted Squash

with Gnocchi and Sage Butter

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Instructions

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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 in the oven for 30 min or until golden and crisp.

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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. 

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3 Prep

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

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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. 

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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. 

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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!

Easy to make and comforting, this Italian classic is one of our favourite Autumn suppers!

Cooking Time: 40 min

Cals 780 · Prot 22 · Carbs 113 · Fat 30

Ingredients

Number of people

Butternut squash 600 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Gnocchi 500 Grams
Fresh sage 15 Grams
Garlic cloves 2 Pieces
Shallots 1 Piece
Salted butter 50 Grams
Black pepper 0.5 Tsp
Grana padano, grated 60 Grams

Easy to make and comforting, this Italian classic is one of our favourite Autumn suppers!

Cooking Time: 40 min

Cals 780 · Prot 22 · Carbs 113 · Fat 30

Instructions

photo

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 in the oven for 30 min or until golden and crisp.

photo

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. 

photo

3 Prep

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

photo

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. 

photo

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. 

photo

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!

Ingredients

Number of people

Butternut squash 600 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Gnocchi 500 Grams
Fresh sage 15 Grams
Garlic cloves 2 Pieces
Shallots 1 Piece
Salted butter 50 Grams
Black pepper 0.5 Tsp
Grana padano, grated 60 Grams
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