Butternut squash and Wensleydale gnocchi

Butternut squash and Wensleydale gnocchi

By Julie Published: June 15, 2015

• Makes: 4 Servings
• Prep: 10 mins
• Cook: 40 mins
• Ready In: 50 mins

A great vegetarian main, perfect for any day of the week! A very economical dish too at less than £1 per portion.

Ingredients

• 1 Large Butternut Squash
• 2 Tbsp Olive Oil
• 2 Cloves Garlic Peeled and crushed
• 1 Red Chilli Deseeded and chopped
• 8 Fresh Sage Leaves Or 1 tsp dried sage
• 2 Tbsp Redcurrant Jelly Warmed
• 500 Grams Gnocchi
• 150 Grams Wensleydale Crumbled

Instructions

1. Heat the oven to 200c, 180c (fan), or gas mark 6. Peel the butternut squash, scoop out the seeds, and dice into bite size chunks. Toss with the olive oil, chilli, garlic, sage leaves and red currant jelly - spread even,y in a non stick roasting tin and cook for about 30-35 mins until tender.
   
2. When the squash is almost cooked (10 mins before) bring a large pan if water to the boil, add the gnocchi and cook for a few mins - until the gnocchi rises to the top of the water. Drain well, now toss with the roasted squash mixture and crumbled cheese.
   
3. Garnish with some fresh chilli, and sage leaves if you fancy, divide into bowls and enjoy!
   

• Cuisine: British
• Course: Main
• Skill Level: Easy