Vegetarian Gnocchi Recipe with Butternut Squash and Sage

Squash, sage and pecorino gnocchi

Name: Squash, sage and pecorino gnocchi
Total time: 30 min
Yield: serves 4
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 shaved, to serve; salad, to serve

30 minutes
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

December 19, 2014 at 2:30 pm

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 shaved, to serve
salad 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.