Creamy squash and sage gnocchi recipe
Created by The Tesco Recipes team
Roasted butternut squash makes a perfect, creamy sauce for gnocchi, with sage adding earthy, flavours to the dish too. A quintessentially autumnal dish. Add reduced-fat cheese to the sauce for extra creaminess and a sharp kick of flavour.
See method- Serves 4
- 10 mins to prepare and 25 mins to cook
- 414 calories / serving
Ingredients
- 1 butternut squash, peeled, deseeded and cut into 2cm cubes (about 550g prepped weight)
- 2 tbsp olive oil, plus 2 tsp
- 10g fresh sage, half finely chopped, half leaves picked
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 500g gnocchi
- 100ml milk
- 100g lighter grated mature cheese
- 60g rocket
Each serving contains
- Energy
- 1740kJ 414.0kcal
- Fat
- 16g
- Saturates
- 5g
- Salt
- 2.1g
- Sugars
- 11g
of the Reference intake
Carbohydrate 54.1gProtein 14.0gFibre 5.3g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Tip the squash onto a shallow baking tray and toss with 1 tbsp oil and the chopped sage; season. Roast for 20-25 mins until tender. Add the whole sage leaves, coating in a little oil from the tin, for the last 5 mins or until crisp.
- Meanwhile, heat 1 tbsp olive oil in a frying pan over a medium heat. Add the onion and cook for 10-12 mins, stirring, until softened. Add the garlic, fry for 1 min, then remove from the heat.
- Bring a large pan of water to the boil and cook the gnocchi for 3 mins or until they rise to the top of the pan. Drain, reserving 100ml of cooking water.
- Put 50ml of the reserved gnocchi water in a jug or food processor and scrape in the softened onions and garlic. Add half the roasted squash and all the milk. Blitz with a stick blender or food processor until smooth, then return to the frying pan. Bring to a gentle simmer over a low heat and stir in the cheese. Season well and stir for 1-2 mins until the cheese melts, adding a splash more of the reserved cooking water if needed.
- Fold the cooked gnocchi through the creamy sauce, along with most of the remaining roasted squash (keep the crispy sage leaves aside). Divide between 4 bowls and top with the remaining roasted squash and the crispy sage leaves. Toss the rocket with the remaining 2 tsp oil and serve alongside.
- See more Gnocchi recipes
