Gnocchi with Butternut Squash and Crispy Sage

As the weather turns, it feels like a perfect time to pull this recipe out.

Warm, nourishing, flavoursome and indulgent.

Serves 4:

• 500g potato gnocchi

• 1 medium butternut squash, peeled & cubed

• Olive oil, salt, pepper

• Fresh sage leaves

• 2 garlic cloves, minced

• 50g walnuts, chopped

• 3 tbsp nutritional yeast

• 150 ml unsweetened oat milk

• 100ml pasta water/water

• Pinch nutmeg
  

How to make it:

1. Roast the squash with olive oil, salt & pepper until golden and tender, around 30 minutes at 180*c.

2. Fry sage leaves briefly in olive oil until crisp; toast walnuts in the same pan and put to side.

3. When squash is cooked, combine and blend 2/3 of the squash with milk, nutritional yeast, garlic, olive oil, salt, pepper, and nutmeg for a creamy sauce.

4. Cook gnocchi as pack suggests (in boiling water or fry), put a good splash of pasta water/water into the sauce and drain the remaining.

5. Place sauce into the pan to heat though.

6. Toss gnocchi in the sauce, add the remaining squash, and top with sage, walnuts and any additional seasoning.

Serve with chilli flakes for extra heat.

Love, Kiri