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Gnocchi with roasted squash & goat’s cheese

A colourful dish that makes the most of gnocchi's great pairing with cheese, this simple recipe will soon become a favourite

  • Prep: 15 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 333
  • Carbohydrates 53
  • Saturated Fat 4
  • Sugar 8
  • Protein 11
  • Fat 10
  • Fibre 5
  • Salt 1.76

Nutrition per serving

  • Calories 333
  • Carbohydrates 53
  • Saturated Fat 4
  • Sugar 8
  • Protein 11
  • Fat 10
  • Fibre 5
  • Salt 1.76

Ingredients

  • 450g butternut squash, peeled and cut into small chunks
  • 1 garlic clove
  • 2 tbsp olive oil
  • 500g pack gnocchi
  • 200g young leaf spinach
  • 100g goat's cheese

Method

  1. Heat oven to 200C/fan 180C/gas 6. Tip the squash into a roasting tin with the garlic and oil, salt and pepper and mix well. Roast for 20 mins, shaking the pan halfway through, until tender and golden.

  2. Meanwhile, boil the gnocchi according to pack instructions. With a few secs to go, throw in the spinach, then drain the gnocchi and spinach together. Tip into the roasting tin, then mix everything together well, mashing the softened garlic. Spoon onto warm serving plates, then crumble over the cheese to serve.

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