Roasted butternut squash Gnocchi

Updated at: Wed, 16 Aug 2023 20:08:25 GMT

Step 1

1. Tip the squash cubes into a large roasting tray, drizzle with 2 tbsp olive oil. Season with salt and pepper and toss well. Snuggle the unpeeled garlic cloves into the tray, then roast for 30 mins, until the cubes are soft.

Step 2

2. Squeeze the flesh from the garlic cloves into a blender with half of the squash cubes a. Tip the gnocchi into the tray with the remaining squash cubes and slide back into the oven and bake for 20 mins further.

Step 3

3. Meanwhile, Add the cream cheese to the blender and grate the Parmesan in. Add 150ml of water, the marmite. Season with salt and pepper and blend to a creamy sauce.

Step 4

4. Add 4 tbsp of olive oil to a frying pan over a medium-high heat. Line a plate with a sheet of kitchen paper.

Step 5

5. Add the sage leaves to the hot oil and cook for 2 mins, until dark green and crisp, then remove with a slotted spoon onto the lined plate. Add the chilli flakes to the pan of oil and set aside.

Step 6

6. Remove the bake from the oven, cover with the squash sauce and mix, adding a little more water to loosen it if necessary. Scatter with the crispy sage leaves and chilli oil to serve.

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