- 450g butternut squash, peeled and cut into small chunks
- 1 garlic clove
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 500g pack gnocchi
An Italian dumpling made with semolina, flour, potatoes or ricotta and spinach cooked and eaten…
- 200g young leaf spinach
- 100g vegetarian goat's cheese
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.
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.