with hazelnuts
Toasted hazelnuts and roasted sage both add aromatics to this vibrant vegetarian meal which also features tender baked butternut squash and crispy gnocchi.
Allergens
Utensils
Tags
Gnocchi
400 grams
Diced Butternut Squash
300 grams
Sage
10 grams
Grated Italian Style Hard Cheese
1 unit(s)
Garlic
2 unit(s)
Hazelnuts
10 grams
Cracked Black Pepper
2 sachet(s)
Butter
1 pack(s)
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Pop the butternut onto a large (lined) baking tray. Toss with salt, pepper and a drizzle of oil. Spread out in a single layer.
- When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn the tray halfway through.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Place a large pan over medium-high heat with a drizzle of oil.
- Once hot, add the garlic, gnocchi and cracked black pepper.
- Cook, shifting regularly, until golden and crispy all over, 8-12 mins.
- Bash or roughly chop the hazelnuts.
- Pick the sage leaves and roughly chop (discard the stalks).
- Add the sage and 2 tbsp butter (per 2P) to the pan with the gnocchi.
- Allow to melt and cook for 2-3 mins. Add a splash of water to loosen if necessary.
- Stir through the butternut. Season to taste with salt and pepper.
- Divide the butternut and sage gnocchi between bowls.
- Scatter over the cheese and hazelnuts.
3537
kJ
Energy (kJ)
845
kcal
Energy (kcal)
49
g
Fat
29.7
g
of which saturates
80.1
g
Carbohydrate
10.8
g
of which sugars
8.3
g
Dietary Fiber
14.8
g
Protein
0
mg
Cholesterol
2.79
g
Salt
