Roasted butternut squash and Capricorn goats' cheese gnocchi

Another interesting and economical way to utilise your annual squash-glut. And if you've never tried gnocchi, here is your chance.

Many thanks to those nice people at The Lubborn Creamery for giving us permission to reproduce this recipe.

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 x100g Capricorn goats cheese
• 250g fresh gnocchi
• 100g diced butternut squash
• A small handful of fresh sage leaves, chopped
• 25g butter
• Olive oil
• sea salt
• Freshly ground black pepper

Mise en place

• Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Method

1. Place the butternut squash on a baking tray in the middle of a hot oven. Roast at 180°C for 20 minutes.
2. Add the gnocchi to a pan of salted, boiling water and cook for 3 minutes or according to packet instructions.
3. Melt the butter in a pan and add the gnocchi, Capricorn goats cheese, butternut squash and sage. Season with salt and pepper, then remove from heat.

Serving suggestions

Place into bowls and serve.

Chef's notes

For a lighter alternative, use 15g of butter instead of 25g, or a low-fat spread.

See also

Gnocchi & gnocchi related recipes:

• Gonocchi information page
• Basic gnocchi recipe
• Gnocchi with sage and garlic butter
• Roasted butternut squash and Capricorn goats' cheese gnocchi

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