BUTTERNUT AND RICOTTA GNOCCHI BAKE

Updated at: Thu, 17 Aug 2023 02:31:03 GMT

Step 1

Pre heat the oven to 400f fan. Dice the butternut into 2cm cubes and season With salt, pepper and olive oil. Roast for 20 minutes then add in sage (or thyme) and roast for another 5 minutes.

Step 2

Take 1/2 of the roasted diced butternut and blend with 150g creme fraiche, 1 tsp chopped garlic, 1 tsp honey, pepper and 100ml stock to start, adding in the extra 50ml if it needs extra loosening. It should be the consistency of a pasta sauce, not too thick or your gnocchi will be dry! Season to taste

Step 3

Turn the oven up to 415f

Step 4

Mix the ricotta with lemon zest, add a good pinch of salt, pepper, and 1 grated garlic clove. Put the gnocchi onto boil in salted water until cooked. Drain well. Mix breadcrumbs, cheddar, parmesan in a small bowl.

Step 5

Tip the cooked gnocchi into a baking dish, add the remaining roasted butternut and sage. Drizzle over the sauce to coat all the gnocchi and top with a scattering of breadcrumbs. Bake for 5-10 minutes just to brown the top (feel free to turn on the grill, just watch it doesn't burn).

1 liked

0 disliked

Delicious

Easy