Butternut squash, parsnip and sage gnocchi recipe
Created by The Tesco Recipes team
This simple gnocchi traybake heroes seasonal root veg. Stir the gnocchi through a silky ricotta and roasted garlic sauce, then top with toasted hazelnuts and crispy sage for some crunch.
See method- Serves 4-6
- Takes 50 mins
- 550 calories / serving
Ingredients
- 20g hazelnuts
- 1 small bulb of garlic
- ½ small butternut squash, peeled and diced into 1cm cubes
- 1 large parsnip, peeled and diced into 1cm cubes
- 1 red onion, finely chopped
- 10g sage, leaves picked and finely chopped, plus extra leaves to serve
- 1 tbsp honey
- 2 tbsp olive oil, plus 1 tsp
- 2 x 400g bag gnocchi
- 200ml vegetable stock
- 250g tub ricotta
- 20g Parmesan, finely grated, plus extra to serve (optional)
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Shop ingredientsEach serving contains
- Energy
- 2310kJ 550.0kcal
- Fat
- 18g
- Saturates
- 6g
- Salt
- 1.8g
- Sugars
- 14g
of the Reference intake
Carbohydrate 77.3gProtein 14.9gFibre 8.7g
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Method
- Preheat oven to gas 6, 200°C, fan 180°C.
- Toast the hazelnuts on a small baking tray for 5 mins until lightly golden. Leave to cool slightly before roughly chopping, then set aside.
- Cut the top off the garlic bulb, exposing the tops of the garlic cloves, then place the bulb in a small piece of foil and drizzle over the teaspoon of oil. Scrunch the foil to parcel it up and place in the oven.
- Put the squash, parsnip, red onion and sage in a large roasting tray or ovenproof dish and drizzle over the honey and oil, then season.
- Roast for 30 mins, stirring the veg halfway through cooking time, then add the gnocchi and stock to the tray and give everything a good stir.
- Remove the garlic from the oven and carefully squeeze the garlic out of its casings. Mix into the ricotta along with half the Parmesan. Using a teaspoon, blob the garlicky ricotta over the gnocchi and sprinkle with the remaining Parmesan.
- Return to the oven for 10-15 mins and cook until lightly golden.
- Serve immediately with the hazelnuts and extra Parmesan, if you like.
- Tip: Gently fry any remaining sage leaves in a little oil over a medium-high heat until crispy.
- See more Gnocchi recipes
