Recipes
Butternut squash and spinach gnocchi
A simple squash sauce adds lovely creaminess to this hearty, low-fat, low-salt veggie supper
A simple squash sauce adds lovely creaminess to this hearty, low-fat, low-salt veggie supper
(59 votes)
Cook: 25 Mins
Serves: 4
Price: 76p per serving
Nutritional Information
Each 327g serving contains
Energy
1135kj
271kcal
1135kj
271kcal
14%
Fat
6.9g
6.9g
Med
10%
10%
Saturates
1.6g
1.6g
Med
8%
8%
Sugars
5.2g
5.2g
Med
6%
6%
Salt
0.46g
0.46g
Med
8%
8%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
347kj/83kcal
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
1
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.
2
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.
3
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.