Creamy baked gnocchi with squash & spinach
Impress dinner guests with this oozy squash and spinach gnocchi dish. Guests will never know you made it in just 30 minutes with the help of a microwave
- Prep:15 mins
- Serves 3
Nutrition per serving
- kcal 834
- fat 46g
- saturates 27g
- carbs 84g
- sugars 0g
- fibre 8g
- protein 18g
- salt 1g
- 600g butternut squash, peeled, deseeded and cut into small chunks (450g prepared weight)
- 1 tbsp olive oil, plus a drizzle (for optional air-frying)
- 2 garlic cloves, crushed
- 160g baby leaf spinach
- 250g mascarpone
- grating of nutmeg
- 30g parmesan or vegetarian alternative, grated
- 500g gnocchi
- 3 tbsp fresh or dried breadcrumbs
Put the squash in a heatproof bowl with a splash of water and pinch of seasoning, then cover and microwave on high for 5 mins. Or, toss the squash in a drizzle of oil and some seasoning, and cook for 12 mins at 200C in an air fryer until soft and caramelised. It can also be roasted in the oven for 25 mins.
Meanwhile, heat 2 tsp of the oil in a large ovenproof frying pan over a medium heat and fry the garlic for 30 seconds until sizzling but not coloured. Add the spinach, season and cook until wilted.
When the squash is tender, roughly mash half of it using a fork. Stir the mashed squash and the mascarpone into the spinach, then add 150ml water and stir until you have a smooth, creamy sauce. Grate in a generous amount of nutmeg and add half the parmesan. Gently stir in the gnocchi and squash chunks to coat in the sauce. Simmer for 1-2 mins until everything is heated through, adding a splash of water if the sauce is very thick. Scatter over the breadcrumbs and remaining parmesan.
Heat the grill to medium-high, then slide the gnocchi under for a few minutes until golden and bubbling at the edges.