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Gnocchi with roasted squash & goat’s cheese

Gnocchi with roasted squash & goat’s cheese

A star rating of 4.3 out of 5.75 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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
Nutrition: per serving
HighlightNutrientUnit
kcal333
low infat10g
saturates4g
carbs53g
sugars8g
fibre5g
protein11g
salt1.76g
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Ingredients

  • 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

Method

  • 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.

Recipe from Good Food magazine, March 2008

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Overall rating

A star rating of 4.3 out of 5.75 ratings
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