Recipes
Recipes

Gnocchi with sage, spinach and squash sauce

Add a tasty tang to these herby potato dumplings with creamy goat's cheese

Add a tasty tang to these herby potato dumplings with creamy goat's cheese

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(19 votes)
Cooking Time

Cook: 30 Mins

Cooking Time

Serves: 4

Cooking Time

Price: £1.20 per serving

Nutritional Information

Each 344g serving contains

Energy
1410kj
337kcal
17%
Fat
10.3g
Med
15%
Saturates
4.8g
Med
24%
Sugars
6.5g
Med
7%
Salt
1.20g
Med
20%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
410kJ/98kcal

Ingredients

1tbsp rapeseed oil

1 large red onion, finely chopped

1 clove garlic, crushed

1tbsp chopped fresh sage or 1tsp dried sage

½ reduced-salt vegetable stock cube, made up to 150ml with water

300g Frozen for Freshness Butternut Squash Chunks

500g Asda Italian Gnocchi

150g baby spinach

100g Asda Goat’s Cheese

20g roasted hazelnuts, roughly chopped

Method

1
Heat the oil in a large pan over a medium setting, add the onion and fry for 5-6 mins until soft but not coloured.
2
Add the garlic and sage, and continue to fry for 1 min before adding the vegetable stock and butternut squash. Bring to the boil, cover and allow to simmer for 10 mins until the squash is soft and starting to fall apart.
3
Remove the pan from the heat and allow to cool for a few minutes before puréeing with a handheld blender. Return the pan to the heat and bring back to the boil.
4
Stir through the gnocchi and cook for 3 mins. Add the baby spinach and cook for a further 2 mins until just wilted. Crumble over the goat’s cheese, sprinkle over the chopped hazelnuts and serve immediately.