with hazelnuts
A recipe conveniently customised just to your liking.
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
50 grams
Irish Chicken Breast
320 grams
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.
- Lay the chicken on a lined baking tray, drizzle with oil and season with salt and pepper. Roast until cooked through, 25-30 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Pick the sage leaves and roughly chop (discard the stalks).
- Pop the butternut onto a lined baking tray. Toss with honey, half the sage, salt, pepper and a drizzle of oil. Roast until soft and golden, 18-20 mins.
- 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.
- In a small bowl, combine the cream cheese with lemon zest, 1 tsp butter (per 2P) and remaining sage. Season with salt and pepper.
- Once everything is cooked, add the butternut, 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.Top with the chicken.
- Scatter over the cheese and hazelnuts.
- Spoon over small dollops of sage cream cheese to serve.
- Serve with lemon wedges alongside for squeezing over.
3036
kJ
Energy (kJ)
726
kcal
Energy (kcal)
18.3
g
Fat
8
g
of which saturates
85.5
g
Carbohydrate
15.4
g
of which sugars
9.7
g
Dietary Fiber
55
g
Protein
7
mg
Cholesterol
3.64
g
Salt
