and Fried Sage
Ingredients: Gnocchi (wheat) (mashed potatoes (water, potato flakes, turmeric), durum wheat semolina, canola oil, salt) • Halloumi (milk) (pasteurized cow milk, pasteurized goat's and sheep's milk, rennet, salt, microbial enzyme, calcium chloride, dried mint) (milk) • Mushroom blend (cremini mushroom, white mushroom, oyster mushroom) • Butternut squash • Red onion • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Lemon • White cooking wine (sulphites) (cooking wine (wine, salt, potassium sorbate, malic acid, sulphites)) • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) • Sage • Garlic.
Allergens
Utensils
Tags
Halloumi Cheese
1 unit(s)
Butternut Squash, cubes
170 g
Gnocchi
350 g
Red Onion
0.5 unit(s)
Mixed Mushrooms
200 g
Sage
3.5 g
Cream
113 mL
White Cooking Wine
4 tbsp
Cream Sauce Spice Blend
10 g
Lemon
1 unit(s)
Garlic, cloves
1 unit(s)
Salt
0.33 tsp
Pepper
0.33 tsp
Oil
3.5 tbsp
- Before starting, preheat the oven to 425°F. Wash and dry all produce.
- Peel, then cut onion into 1/2-inch pieces.
- To a parchment-lined baking sheet, add squash, red onion and 1 1/2 tbsp (3 tbsp) oil. Season with salt and pepper, then toss to coat.
- Roast in the middle of the oven for 18-20 min, stirring and adding gnocchi to the veggies halfway through cooking.
- Cook until veggies are tender and gnocchi is light golden.
- Peel, then mince garlic.
- Remove sage leaves from stems.
- Cut mushrooms into 1/4-inch slices.
- Zest, then juice half the lemon (use whole lemon for 4 servings). Cut remaining lemon into wedges.
- Meanwhile, heat a large oven-proof pan over medium-high.
- Rinse halloumi, then pat dry with paper towels. Cut into 1/2-inch cubes.
- Season halloumi with pepper. Set aside.
- When pan is hot, add 2 tbsp (4 tbsp) oil. Add sage leaves and fry for 1 min, until crispy. (NOTE: Keep an eye on sage leaves so they don't burn!)
- Remove sage from oil and place on a paper towel-lined plate. Season with salt. Transfer sage oil to a small bowl and set aside.
- To the same pan, add 1 tbsp (2 tbsp) reserved sage oil, mushrooms and garlic. Cook for 2-4 min, stirring often.
- Add Cream Sauce Spice Blend, white cooking wine, cream, 1/3 cup (2/3 cup) water, lemon juice, roasted veggies, gnocchi and half the lemon zest. Stir to combine.
- Simmer for 2-3 min, stirring occasionally, until sauce is combined and slightly thickened. Season with salt and pepper. (NOTE: If you don't have an oven-proof pan, transfer contents to a 8x8-inch [9x13-inch] baking dish.)
- Top with halloumi.
- Switch oven to broil.
- Transfer pan to the oven.
- Broil in the middle of the oven for 2-3 min, or until halloumi is golden. (NOTE: Keep an eye on the halloumi so it doesn't burn!).
- Divide gnocchi between bowls.
- Top with fried sage.
- Squeeze a lemon wedge over top.
1180
kcal
Calories
72
g
Fat
33
g
Saturated Fat
90
g
Carbohydrate
10
g
Sugar
9
g
Dietary Fiber
39
g
Protein
145
mg
Cholesterol
2740
mg
Sodium
1
g
Trans Fat
1650
mg
Potassium
400
mg
Calcium
4
mg
Iron
