Gnocchi With Roasted Squash & Goat’s Cheese
This delightful dish combines tender roasted butternut squash with pillowy gnocchi and wilted spinach, all tossed together with creamy goat's cheese. The flavors blend beautifully in each bite, making this a perfect comforting meal for any day of the week.
— Constant Cookbook
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
Instructions
- 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.
- 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.
Cook Time
20M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 333 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 53 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 11 grams protein
- Sodium Content: 1.76 milligram of sodium
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