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
20 grams
Lemon
1 unit(s)
Garlic
2 unit(s)
Honey
1 sachet(s)
Hazelnuts
10 grams
Cracked Black Pepper
2 sachet(s)
Hello Muscat
1 sachet(s)
Cream Cheese
100 grams
Garlic & Herbs
1 sachet(s)
Butter
0.5 tbsp
Salt
to taste
Pepper
to taste
Oil
to taste
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Pick the sage leaves and roughly chop (discard the stalks).
- Pop the butternut onto a large (lined) baking tray. Toss with honey, half the sage, salt, pepper and a drizzle of oil. Spread them 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.
- Meanwhile, zest and quarter the lemon. Bash or roughly chop the hazelnuts.
- Once everything is cooked, add the cream cheese, lemon zest, 1 tsp butter (per 2P), remaining sage, butternut, Garlic and herb seasoning, muscat and a knob of butter to the pan with the gnocchi.
- Mix well and simmer for 2-3 mins. Add a splash of water to loosen the sauce if necessary.
- Season to taste with salt and pepper.
- Divide the butternut and sage gnocchi between bowls.
- Scatter over the cheese and hazelnuts.
- Serve with lemon wedges alongside for squeezing over.
2517
kJ
Energy (kJ)
602
kcal
Energy (kcal)
18.3
g
Fat
9.6
g
of which saturates
86.8
g
Carbohydrate
16.5
g
of which sugars
9.7
g
Dietary Fiber
18.5
g
Protein
7.2
mg
Cholesterol
4
g
Salt
