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Butternut squash, parsnip and sage gnocchi recipe
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This simple gnocchi traybake heroes seasonal root veg. Stir the gnocchi through a silky ricotta and roasted garlic sauce, then top with toasted hazelnuts and crispy sage for some crunch. See method
Ingredients
- 20g hazelnuts
- 1 small bulb of garlic
- ½ small butternut squash, peeled and diced into 1cm cubes
- 1 large parsnip, peeled and diced into 1cm cubes
- 1 red onion, finely chopped
- 10g sage, leaves picked and finely chopped, plus extra leaves to serve
- 1 tbsp honey
- 2 tbsp olive oil, plus 1 tsp
- 2 x 400g bag gnocchi
- 200ml vegetable stock
- 250g tub ricotta
- 20g Parmesan, finely grated, plus extra to serve (optional)
1 of your 5-a-day and a source of fibre
Each serving contains
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Energy
2310kj
550kcal
28%
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Fat
18g
26%
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Saturates
6g
30%
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Sugars
14g
16%
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Salt
1.8g
29%
of the reference intake
Carbohydrate 77.3g
Protein 14.9g
Fibre 8.7g
Method
- Preheat oven to gas 6, 200°C, fan 180°C.
- Toast the hazelnuts on a small baking tray for 5 mins until lightly golden. Leave to cool slightly before roughly chopping, then set aside.
- Cut the top off the garlic bulb, exposing the tops of the garlic cloves, then place the bulb in a small piece of foil and drizzle over the teaspoon of oil. Scrunch the foil to parcel it up and place in the oven.
- Put the squash, parsnip, red onion and sage in a large roasting tray or ovenproof dish and drizzle over the honey and oil, then season.
- Roast for 30 mins, stirring the veg halfway through cooking time, then add the gnocchi and stock to the tray and give everything a good stir.
- Remove the garlic from the oven and carefully squeeze the garlic out of its casings. Mix into the ricotta along with half the Parmesan. Using a teaspoon, blob the garlicky ricotta over the gnocchi and sprinkle with the remaining Parmesan.
- Return to the oven for 10-15 mins and cook until lightly golden.
- Serve immediately with the hazelnuts and extra Parmesan, if you like.
Tip: Gently fry any remaining sage leaves in a little oil over a medium-high heat until crispy.
See more Gnocchi recipes