Gnocchi with roasted squash & goat’s cheese
- Preparation and cooking time
- Serves 4
- 450g butternut squash , peeled and cut into small chunks
- 1 garlic clove
- 2 tbsp olive oil
- 500g pack gnocchi
- 200g young leaf spinach
- 100g vegetarian goat's cheese
- STEP 1
Heat oven to 200C/fan 180C/gas 6. Tip the squash into a roasting tin with the garlic and oil, salt and pepper and mix well. Roast for 20 mins, shaking the pan halfway through, until tender and golden.
- STEP 2
Meanwhile, boil the gnocchi according to pack instructions. With a few secs to go, throw in the spinach, then drain the gnocchi and spinach together. Tip into the roasting tin, then mix everything together well, mashing the softened garlic. Spoon onto warm serving plates, then crumble over the cheese to serve.