I’m coming at you with another recipe today. Yesterday’s post was a cocktail recipe and today’s is a delicious gnocchi recipe (or gluten free gnocchi recipe.) I’ve made this a couple of times now and have tweaked the recipe a little bit each time. I’m now really happy with it and look forward to it all day, when I know I am making it for tea that night.
I’ll try to write down exact quantities, but I never measure things out when cooking, I always just put in the amount that feels right and then keep tasting it.
x1 500 gram bag of Gnocchi (I always use gluten free Gnocchi, as my body doesn’t agree with wheat)
250 grams of cubed butternut squash
1 generous handful of pumpkin seeds
100-150 grams of fresh spinach
2 tsp of chilli flakes
1 tbsp. of butter
150 grams of mushrooms
2 tbsp. of oil
couple of pinches of salt
2 tsp of sage
2 good drizzles of maple syrup
A grating of pecorino cheese (as much as you like)
- Pre-heat the oven to 180 degrees, in a fan assisted oven or slightly hotter if not fan assisted.
- Add the chopped butternut squash to an oven proof dish. (I sometimes buy whole butternut squashes and chop them into cubes myself, but sometimes I am lazy and buy pre-chopped butternut squash. That is what I did this time. I had butternut squash stars from Tesco. ) Drizzle over the top 1 tbsp. of oil and one of the “good drizzles” of maple syrup, as well as a pinch of salt and the chilli flakes.
- Put them in the oven and roast for 30 minutes, occasionally shaking.
- The remaining part of the recipe only takes about 10 minutes to cook. So once the butternut squash has been roasting for about 20 minutes add the remaining oil to a non stick frying pan and fry off the mushrooms.
- Once the mushrooms are nicely softening add the pumpkin seeds to the pan. Keep stirring, so they can’t burn.
- When the mushrooms are fully soft, add the spinach to the pan and let it wilt.
- Boil the kettle and pour the boiled water into a pan. Add the gnocchi and boil for 2-3 minutes (until soft.)
- Drain the gnocchi and add it to the pan with the mushrooms, pumpkin seeds and spinach. Add the tablespoon of butter, a pinch of salt and the second “good drizzle” of maple syrup. Give it a good stir.
- Take the butternut squash out of the oven and add it to the pan, mix it into the rest of the dish and finally add the sage.
- Serve, and add a grating of pecorino cheese. You can serve with some form of meat if you wish. For example, tonight I actually added a lamb and mint burger to the side.
Viola – a super simple, extremely tasty autumnal dinner.