Butternut Squash and Sage Gnocchi Traybake
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Ingredients
- 400 g butternut squash
- 500 g gnocchi
- 10 fresh sage leaves
- 30 g butter
- 30 g parmesan
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 362 kcal
- Protein
- 8.8 g
- Carbohydrate
- 51.3 g
- of which sugars
- 3.6 g
- Fat
- 12.5 g
- of which saturates
- 5.9 g
- Fibre
- 4.6 g
- Salt
- 1.70 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6). Peel and chop the butternut squash into small chunks, toss with the olive oil, and roast on a large tray for 20 minutes.
- 2
Add the gnocchi to the tray and toss with the squash.
- 3
Return to the oven for 12-15 minutes until the gnocchi is golden and the squash is tender.
- 4
Melt the butter in a small pan with the sage leaves for 2 minutes until fragrant.
- 5
Pour the sage butter over the traybake.
- 6
Scatter with grated parmesan and serve.
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