Gnocchi with Butternut Squash and Crispy Sage

As the weather turns and the wind blows a gale, it feels like a perfect time to pull this recipe out again.

Warm, nourishing and indulgent.

You’ll need:

• 500g potato gnocchi

• 1 medium butternut squash, peeled & cubed

• Olive oil, salt, pepper

• Fresh sage leaves

• 2 garlic cloves, minced

• 40g walnuts, chopped

• 3 tbsp nutritional yeast or Grana Padano or Parmesan

• 100ml unsweetened oat milk or milk

• Pinch nutmeg (optional)

How to make it:

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

2. Blend 2/3 of the squash with milk, nutritional yeast, garlic, olive oil, salt, pepper, and nutmeg for a creamy sauce.

3. Cook gnocchi in boiling water until they float, put a good splash of pasta water into the sauce and drain the remaining.

4. Fry sage leaves briefly in olive oil until crisp; toast walnuts in the same pan and place onto kitchen roll to drain excess oil.

5. Place sauce into this pan to heat though.

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

Serve with a squeeze of lemon for zest or some chilli flakes for heat.

Love, Kiri