This tray bake is topped with tangy blue cheese and crunchy walnuts for a wintery twist! You'll crisp up gnocchi to make perfectly crunchy potato puffs by simply baking with butternut squash, Tenderstem broccoli and red onion. Bake half the cheese for melty deliciousness and crumble the rest for extra punch!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.1 g||8.2 g|
|Protein||6.6 g||26.2 g|
|Salt||1.08 g||4.3 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
Peel and chop the red onions into wedges
Add the gnocchi, butternut squash cubes, chopped red onion and Tenderstem broccoli to a baking tray
Drizzle everything with vegetable oil, season with a pinch of salt and give everything a good mix up
Put the tray in the oven for 20-25 min or until everything is cooked through and starting to crisp
Use this time to clear up, set the table, have a cup of tea or simply chill!
Roughly chop the walnuts
Crumble the blue cheese into rough bite-sized pieces
Once everything is cooked through, remove the tray from the oven and add half the crumbled blue cheese (save the rest for later!) and chopped walnuts
Return the tray to the oven for a further 5 min or until the cheese has melted
Serve the blue cheese, squash and Tenderstem gnocchi tray bake
Top with the remaining blue cheese