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Gnocchi with squash, sage and savoy cabbage
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These potato dumplings are a great alternative to pasta. To reduce the prep time even more, use ready-chopped squash.
385g butternut squash, cut into wedges
1½ tbsp olive oil
500g pack Essential fresh gnocchi
8 sage leaves, roughly chopped
1 Essential onion, thinly sliced
½ small Essential savoy cabbage, thinly sliced
2 tbsp half fat crème fraîche
30g vegetarian hard cheese, finely grated
1. Preheat the oven to 200˚C, gas mark 6. Toss the squash with ½ tbsp oil, season and spread over a large, parchment-lined roasting tin. Roast for 15 minutes. In a bowl, toss the gnocchi with ½ tbsp oil and the sage, then stir into the tin with the squash. Roast for another 10-12 minutes, until the gnocchi is piping hot.
2. Meanwhile, heat the remaining ½ tbsp oil in a large frying pan over a medium-high heat. Fry the onion with some seasoning for 3-4 minutes, until softened and turning golden. Add the cabbage and 2 tbsp water; fry for another 3-4 minutes until tender.
3. Lower the heat under the cabbage and stir in the squash, gnocchi and sage. Stir through the crème fraîche, most of the cheese and another 2 tbsp water, tossing together until coated. Serve immediately, with the remaining cheese sprinkled over.
Typical values per serving:
This recipe was first published in November 2020.