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Roasted Squash Gnocchi Recipe
Sweet maple roasted squash and pecans, and crisp gnocchi in a simple garlic butter sauce.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 2
Ingredients
- 350 g butternut squash peeled and cubed
- 1.5 tbsp olive oil
- 2 tbsp maple syrup
- 1 tsp chilli powder
- 1 tsp dried thyme
- 400 g gluten free gnocchi
- 1 tbsp vegan butter
- 3 cloves garlic thinly sliced
- 1 tsp dried sage
Instructions
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Preheat oven to 200°c. Add squash to a roasting dish and toss in the olive oil, maple syrup, chilli powder and dried thyme. Place the dish in the oven for 30 minutes, remove from the oven, add the pecans and toss the dish once again to lightly coat the pecans in the remaining syrup and oil. Return to the oven for a further 10 minutes.
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In the final 10 minutes, start cooking the gnocchi.
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Meanwhile, add the vegan butter to a frying pan on medium to high heat. Once hot, add the sliced garlic and allow to brown slightly. Once the gnocchi is ready, add it to the frying pan with the garlic for a couple of minutes to lightly crisp. Add the sage now too and toss to combine.
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Finally, when the butternut squash is ready, add that to the pan with any remaining liquids in the dish and lightly toss the pan to combine once more. Remove from the heat ready to serve.