Butternut squash and spinach gnocchi
- 400g frozen butternut squash chunks
- 1 clove garlic, chopped
- 1 reduced-salt veg stock cube, made up to 300ml
- ½tsp dried sage
- 2tsp rapeseed oil
- 500g pack Asda Gnocchi
- 60g baby spinach
- 2tbsp hazelnuts, chopped
Put the squash, garlic, stock and sage in a pan; season with black pepper. Bring to a simmer and cook for 10-12 mins until soft. Blitz with a handheld blender until smooth.
Meanwhile, heat the oil in a large nonstick frying pan. Fry the gnocchi for 6-8 mins on a low-medium heat until golden and crisp.
Add the squash sauce to the gnocchi, stir through the spinach and cook until it has wilted. Divide evenly between 4 bowls, then scatter over the chopped hazelnuts before serving.