As the weather turns colder, there's nothing more comforting than a bowl of warming gnocchi. Whilst you roast your seasonal British squash, you'll also be creating a delicious sage burnt butter sauce (known as a 'beurre noisette'). You'll then stir in the gnocchi, before topping your dish off with crispy bacon shards.
Prep Time
35 min
Cuisine
Italian
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35g grated Italian hard cheese<span class="strong">†</span>
350g gnocchi<span class="strong">†</span>
5g sage
50g rocket
UK Seasonal Squash
Typical Values
per 100g
per serving
Energy
431 kJ 102 kcal
2112 kJ 501 kcal
Fat of which saturates
3.2 g 1.7 g
15.9 g 8.2 g
Carbohydrate of which sugars
12.5 g 0.9 g
61.5 g 4.2 g
Fibre
0.6 g
2.7 g
Protein
5.9 g
29.1 g
Salt
0.96 g
4.71 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6
Boil a kettle, then slice the seasonal squash in half and scoop out the seeds, discarding them
Tip: for easier chopping, use a bread knife (oiling the knife helps too!)
Note: our seasonal squashes will come in all colours, shapes and sizes, but don't worry – the method will stay the same!
2
Slice each squashhalf into 1cm wedges
Add the squash wedges to a baking tray and put the tray in the oven for 20-22 min or until softened with a slight bite
Meanwhile, strip the sage leaves and chop them finely, discarding the stems
Peel and finely chop (or grate) the garlic
3
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Add the smoked streakybacon and cook for 3-4 min or until crisp, turning once halfway
Once crisp, transfer it to a plate and set aside
Reserve the pan
4
Meanwhile, add the gnocchi to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat
Cook the gnocchi for 3 min or until it begins to rise to the top of the pot
Once done, drain the gnocchi, reserving a cup of the starchy cooking water
5
Meanwhile, wipe the bacon pan clean with kitchen paper and return it to a medium heat
Add 50g [100g]butter with the chopped garlic and chopped sage and cook for 2 min or until foaming and beginning to turn a light brown colour – this is your sage burnt butter
6
Meanwhile, break the crispy bacon into shards (clean hands is the best way!)
7
Add the drained gnocchi to the sage burnt butter with the roastedsquash wedges and half the grated Italian hard cheese
Season with a pinch of salt and a very generous grind of black pepper and give everything a good mix up
Tip: add a small splash of starchy cooking water if the sauce is looking a little dry!
8
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