So you've make your gnocchi. Now what to do with them? The good new is, there's plenty of options!
We were feeling more experimental so thought have created a nice baked version using roasted butternut squash, spinach, and sundried tomatoes. Comfort food at its best, and nicely autumnal now that the nights are drawing in. This version serves two with a small amount leftover for lunch the next day (not really enough for two lunches, we tried but were pretty hungry).
To start, chop up one butternut squash and roast at 190C with 5 unpeeled cloves of garlic, a good glug of olive oil, salt, pepper and one teaspoon of dried sage. Roast for about an hour until the butternut squash is cooked. Once the butternut squash is cooked, remove from the oven and start making a white sauce (we use the more old-fashioned method, none of this all-in-one fuss... Check out how we do it here). Next, cook the gnocchi. Bring a pan of salted water to the boil and add 500g gnocchi in. As soon as they start to rise to the top of the pan, remove from the heat and drain. Stir in the white sauce, butternut squash, 200g spinach and 50g chopped sundried tomatoes. Top with 100g grated Lactofree mature cheese and place under the grill until the cheese starts to bubble.
Enjoy with a nice green salad and a good glass of wine!