Ultimate Tuscan Style Butternut Gnocchi
with Baby Leaf, Tomato and Pine Nut Salad
Looking for a taste of everyday luxury? This Ultimate Tuscan Style Butternut Gnocchi is our best ever version, with premium ingredients for an extra special twist on a classic vegetarian recipe.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Butternut Squash
2 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
15 grams
Pine Nuts
300 grams
Gnocchi
(Contains Cereals containing gluten)
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
40 grams
Baby Spinach
25 grams
Sun-Dried Tomato Paste
40 grams
Parmigiano Reggiano
(Contains Milk)
20 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the butternut squash, halve lengthways, then scoop out the seeds (peel first if you prefer). Cut into 1cm chunks and pop onto a large baking tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden and cooked through, 25-30 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve the baby plum tomatoes and pop them into a large bowl. Drizzle over some olive oil and season with salt and pepper. Mix together and set aside.
Heat a large frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.
Once toasted, transfer the pine nuts to a bowl.
Put the (now empty) frying pan back on medium-high heat with a drizzle of oil.
Once hot, add the gnocchi. Cook, turning regularly, until lightly golden and crispy, 5-6 mins. Once crispy, transfer to a bowl.
Put the (now empty) pan back on medium heat with another drizzle of oil. Add the garlic and cook for 30 secs (adjust the heat if needed).
Next, stir in the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.
Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
Once the spinach has wilted, stir in the sun-dried tomato paste, cooked gnocchi, roasted butternut and half the Parmigiano Reggiano.
Season with salt and pepper, then rremove from the heat. Add a splash of water to loosen if needed.
Add the baby leaves to the tomato bowl and toss together.
Share your ultimate butternut gnocchi between your bowls and sprinkle over the remaining Parmigiano Reggiano.
Serve the salad on the side, sprinkling the pine nuts over the leaves. Drizzle the balsamic glaze over the salad to finish.
Enjoy!
