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.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||0.6 g||2.7 g|
|Protein||5.9 g||29.1 g|
|Salt||0.96 g||4.71 g|
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.
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!
Slice each squash half 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
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Add the smoked streaky bacon 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
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
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
Meanwhile, break the crispy bacon into shards (clean hands is the best way!)
Add the drained gnocchi to the sage burnt butter with the roasted squash 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!
Wash the wild rocket and pat it dry
Serve the squash & sage gnocchi topped with the bacon shards, rocket and the remaining cheese