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  • 50g blanched hazelnuts
  • 500g fresh gnocchi
  • 450g butternut squash, peeled and cut into 2cm cubes
  • 2 red onions, cut into slim wedges
  • 5 tbsp olive oil
  • 100g kale, chopped, tough stems removed
  • 15g basil leaves, roughly chopped
  • 15g flat-leaf parsley, roughly chopped
  • 50g parmesan (or vegetarian alternative), grated
  • 1 lemon, juiced, plus wedges to serve


  • STEP 1

    Heat the oven to 200C/fan 180C/gas 6. Put the hazelnuts in a small, rimmed baking tray. Roast for 5 minutes until the nuts are lightly toasted. Set aside to cool.

  • STEP 2

    Put the gnocchi, squash and onions into a large rimmed roasting tray, and drizzle with 2 tbsp of the olive oil. Toss to coat and season. Roast for 40 minutes, tossing every so often, until the gnocchi is golden and the veg has started to soften and turn golden at the edges. Remove the tray from the oven and mix in the kale. Cover with foil and return to the oven, baking for a further 5 minutes until the kale has softened.

  • STEP 3

    Meanwhile put the hazelnuts, basil, parsley, 30g of the parmesan and the lemon juice into a food processor and pulse to a paste. Turn the motor on and, with it still running, gradually stream in the remaining 3 tbsp of olive oil until you get a loose pesto sauce. Season to taste and pulse one last time.

  • STEP 4

    Add a few spoonfuls of the pesto to the tray and toss into the vegetables and gnocchi. Divide among plates and top with the remaining parmesan and pesto, and a squeeze of lemon to finish.

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