Creamy baked gnocchi with squash and sausage

Roasting gnocchi, as opposed to boiling it, changes its character completely, turning it from soft and pillowy, to crisp and bouncy. Crispy sausage pieces and sweet squash mingle together and, if you chop everything to a similar size as the gnocchi, you can just about get a piece of everything in every bite. You can easily substitute the sausages, cream cheese and milk with plant-based alternatives to make this vegan, too, as I have done on occasion

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C (180°C fan).

Step 2

Put the squash and tomatoes in an ovenproof baking dish (bigger is better to help things get a little crispier), with the dried herbs (if using fresh herbs, don’t add them yet), a good drizzle of olive oil and some salt and pepper. Roast for 30 minutes until soft.

Step 3

Add the garlic to the pan along with the gnocchi. Break the sausages into small pieces (if using meat sausages, you may want to remove the casing first). Drizzle with a little more olive oil for extra crispness and roast for another 30 minutes. If using fresh herbs, scatter them over for the final 10 minutes with a little extra oil.

Step 4

Once baked, add in the cream cheese and the milk. Give it a good stir until creamy and delicious. Add more milk to loosen if needed before serving.