Butternut squash and sage crispy gnocchi recipe
Use leftover roasted butternut squash to make this lovely autumnal midweek gnocchi recipe. Instead of boiling your potato dumplings, this recipe fries them instead, creating a crispy coating ready to be tossed with roasted squash, fresh sage leaves and spinach.
See method- Serves 4
- 5 mins to prepare and 10 mins to cook
- 358 calories / serving
Ingredients
- 1 tbsp olive oil
- 50g butter
- 500g gnocchi
- 450g leftover cooked roasted squash
- 4-5 sage leaves, finely chopped
- 250g bag baby spinach
- grating of fresh nutmeg (optional)
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Shop ingredientsEach serving contains
- Energy
- 490kJ 358.0kcal
- Fat
- 17g
- Saturates
- 7g
- Salt
- 1.5g
- Sugars
- 6g
of the Reference intake
Carbohydrate 45.7gProtein 6.1gFibre 4.4g
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- Heat the olive oil and butter in a large nonstick frying pan, add the gnocchi, season well and cook for 3-4 mins or until it starts to crisp and turn pale golden. Add the squash and sage leaves and cook for a further 4-5 mins.
- Add the spinach to the pan a handful at a time and cook until it wilts down, stirring as you go. Add a grating of nutmeg, if using, to serve.
- Cook once, eat twice tip: Use leftovers from our Butternut squash ramen to make this recipe.
- See more Vegetarian recipes
