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.
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.
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.
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.
Add the gnocchi and squash to the pan. Toss and serve with a sprinkling of freshly ground black pepper and Grana padano.
Leave the sage out!
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 775 · Prot 20 · Carbs 111 · Fat 30
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
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.
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.
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.
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.
Add the gnocchi and squash to the pan. Toss and serve with a sprinkling of freshly ground black pepper and Grana padano.
Leave the sage out!
Don't stir too often as this will prevent the gnocchi from crisping!
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