butternut-squash-and-spinach-gnocchi

Butternut squash and spinach gnocchi

A simple squash sauce adds lovely creaminess to this hearty, low-fat, low-salt veggie supper

, 18 December 2019

(17 votes)

Butternut squash and spinach gnocchi

  • 25 Mins

  • Serves: 4

Nutritional Info
Each 327g serving contains

  • Energy

    1136KJ

    271KCAL

    14%

  • Fat

    6.9g

    low

    10%

  • Saturates

    1.6g

    low

    8%

  • Sugars

    5.2g

    low

    6%

  • Salt

    0.46g

    low

    8%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 347kJ/83kcal.
Ingredients
  • 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
Method

  • 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.