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Creamy butternut, pesto & kale gnocchi
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2 tbsp olive oil
450g butternut squash, peeled and chopped into 3cm pieces
1 large red onion, cut into 12 wedges
150g kale, chopped
500g De Cecco Gnocchi di Patate
3 heaped tbsp crème fraîche
3 tbsp Belazu Traditional Genovese Pesto
25g Parmigiano Reggiano, freshly grated
1. Preheat the oven to 180ºC, gas mark 4. Place the olive oil, butternut
squash and red onion in a large shallow roasting tin and toss everything together. Roast for 20-25 minutes until starting to soften and turn golden at the edges.
2. Add the kale to the roasting tin and mix with the butternut squash and onion. Return to the oven for 5 minutes more until all the vegetables have softened.
3. Meanwhile, bring a large pan of water to the boil and cook the gnocchi according to pack instructions (this should only take 2-3 minutes). Drain well, reserving a small cup of the cooking water (about 100ml). Return the gnocchi to the pan and tip in the cooked butternut squash and kale, the crème fraîche and the pesto. Mix everything together, adding the reserved cup of pasta water. Serve immediately in bowls topped with Parmigiano Reggiano.
Gnocchi is a type of Italian pasta made with flour and potato. These lovely light-textured dumplings are super quick to cook, only taking 2-4 minutes. You’ll know they’re ready when they float to the top of the pan. Drain immediately before tossing with your sauce.
Typical values per serving:
This recipe was first published in September 2020.
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