Looking for an alternative to pasta? Gnocchi makes a welcome change. Butternut squash is rich and succulent, making it the perfect accompaniment to the soft pieces of potato. Quick and easy, this makes the perfect mid-week family meal served with a green salad
- 2tbsp olive oil
- 1 clove garlic, chopped
- 1 butternut squash, peeled and cubed
- A handful of sage leaves
- 1 packet of gnocchi
- Parmesan, to serve
Heat the olive oil in a large saucepan. Add the garlic, butternut squash, season, and fry for 10 minutes (until the squash is tender).
Add the sage leaves and cook for a further few minutes. Use a potato masher to break open the butternut squash cubes, and leave to one side.
Cook the gnocchi according to the packet instructions. Once cooked, drain and toss with the squash mix.
Serve sprinkled with lots of Parmesan.
Add an extra burst of flavour by adding 200g of spinach leaves and a sprinkling of goat’s cheese over the gnocchi and butternut squash