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Butternut squash and sage crispy gnocchi recipe
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8 ratings
Use leftover roasted butternut squash to make this lovely autumnal midweek gnocchi recipe. Instead of boiling your potato dumplings, this recipe fries them instead, creating a crispy coating ready to be tossed with roasted squash, fresh sage leaves and spinach. See method
Ingredients
- 1 tbsp olive oil
- 50g butter
- 500g gnocchi
- 450g leftover cooked roasted squash
- 4-5 sage leaves, finely chopped
- 250g bag baby spinach
- grating of fresh nutmeg (optional)
Each serving contains
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Energy
490kj
358kcal
18%
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Fat
17g
24%
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Saturates
7g
36%
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Sugars
6g
7%
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Salt
1.5g
26%
of the reference intake
Carbohydrate 45.7g
Protein 6.1g
Fibre 4.4g
Method
- Heat the olive oil and butter in a large nonstick frying pan, add the gnocchi, season well and cook for 3-4 mins or until it starts to crisp and turn pale golden. Add the squash and sage leaves and cook for a further 4-5 mins.
- Add the spinach to the pan a handful at a time and cook until it wilts down, stirring as you go. Add a grating of nutmeg, if using, to serve.
Cook once, eat twice tip: Use leftovers from our Butternut squash ramen to make this recipe.
See more Vegetarian recipes