Pesto & roasted squash gnocchi

Ingredients

• •  1 medium butternut squash, peeled and cut into 2cm cubes
• •  2 red onions, cut into wedges
• •  2 garlic cloves, crushed
• •  3 tbsp Napolina Olive Oil
• •  2 x 500g packs Napolina Gnocchi di Patate
• For the pesto
• •  large bunch of basil, leaves picked, plus extra to serve
• •  large bunch of flat-leaf parsley
• •  35g parmesan, plus extra to serve
• •  1 garlic clove, peeled
• •  1 lemon, zested and juiced
• •  100ml Napolina Extra Virgin Olive Oil
• •  20g pine nuts

Method

1.  Heat the oven to 220C/200C fan/gas 7. On a large roasting tray, mix the squash and onions with the garlic and oil, then season with salt and freshly ground black pepper. Roast for 45-50 mins until crisp and golden, turning halfway through.

2.  Meanwhile, blitz all the pesto ingredients, plus 60ml water and seasoning, in a food processor until the mixture is of your desired consistency.

3.  When the veg is roasted, set aside and bring a pan of water to the boil. Boil the Napolina Gnocchi di Patate following pack instructions, drain, then return to the pan.

4.  Add the pesto to the pan and toss with the gnocchi until it’s completely coated. Season to your liking, then stir in most of the roasted vegetables. Serve with the remaining roasted veg on top and garnish with the extra parmesan and basil.

Tip:  You can store the gnocchi in a sealed container for 2-3 days in the fridge. Then simply re-heat in the microwave or enjoy cold.