1689

Squash, sage and pecorino gnocchi

  • serves 4
  • Easy

Ready-made gnocchi (Italian potato dumplings) make a great base for a quick vegetarian supper. Toss them with roasted butternut squash, crisp sage and finish with salty pecorino.

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Ingredients

  • olive oil
  • butternut squash 1 small, peeled and cut into small cubes
  • sage small bunch, leaves picked and chopped if very large
  • gnocchi 1 pack
  • pecorino or parmesan  (or vegetarian alternative, grated to serve

Method

  • Step 1

    Heat a good slug of oil in a large frying pan and add the squash, season and fry for 8-10 minutes or until the squash is tender and browned. Add the sage and fry until the leaves frizzle. Squash the butternut slightly to break open some of the cubes.

  • Step 2

    Meanwhile cook the gnocchi following the pack instructions and drain. Toss the squash with the gnocchi and top with lots of shaved parmesan. Serve with a green salad if you like.

Nutritional Information

  • Kcals 360
  • Carbs 41.7g
  • Protein 11.5g
  • Fat 17.5g
  • Salt 2.75g
  • Fibre 3.5g
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