Recipes
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

starstarstarstarstar
(59 votes)
Cooking Time

Cook: 25 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 76p per serving

Nutritional Information

Each 327g serving contains

Energy
1135kj
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

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.