Gnocchi with roasted squash & goat’s cheese
- Barney Desmazery
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Serves 4
Easy
Prep: 15 mins
Cook: 20 mins
A star rating of 4.3 out of 5.77 ratingsRate
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A colourful dish that makes the most of gnocchi's great pairing with cheese, this simple recipe will soon become a favourite
Easily halved
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
450g butternut squash
peeled and cut into small chunks
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1 garlic clove
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2 tbsp olive oil
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500g pack gnocchi
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200g young leaf spinach
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100g vegetarian goat's cheese
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Nutrition: per serving
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kcal333
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fat10g
low
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saturates4g
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carbs53g
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sugars8g
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fibre5g
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protein11g
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salt1.76g
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Method
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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.
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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.
Recipe from Good Food magazine, March 2008
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A star rating of 4.3 out of 5.77 ratings
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