Butternut Squash and Sage Gnocchi
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500 g butternut squash, (peeled, deseeded and cut into thin slices, approx. 1/2cm thick (prepared weight))
- • 1 medium red onion, (peeled and finely diced)
- • 2 garlic cloves, (peeled and crushed)
- • low-calorie cooking spray
- • 200 ml vegetable stock, (1 vegetable stock cube dissolved in 200ml boiling water)
- • 125 g reduced-fat cream cheese
- • 200 ml skimmed milk
- • 1/2 tsp onion granules
- • 100 g reduced-fat mature Cheddar cheese, (grated)
- • 2 tsp wholegrain mustard
- • 2 tsp dried sage
- • freshly ground black pepper, (to taste)
- • 500 g fresh gnocchi
Preparation Steps
Preheat the oven to 200°C fan. Place the butternut squash, onion and garlic in a large, shallow casserole dish and spray well with low-calorie cooking spray. Toss to coat evenly.
Place in the oven and roast for 30 minutes, turning halfway through, or until the butternut squash is tender and the onion is soft.
Add the cream cheese to the hot stock and stir until completely dissolved. Stir in the milk, onion granules, Cheddar cheese, mustard and sage. Season with freshly ground black pepper to taste.
Put the gnocchi in the casserole dish, pour over the liquid mixture and stir gently. Place in the oven, uncovered, and bake for 20 minutes until bubbling and golden brown. Serve.