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Creamy baked gnocchi with squash & spinach

Creamy baked gnocchi with squash & spinach in a baking dish

Creamy baked gnocchi with squash & spinach

Name: Creamy baked gnocchi with squash & spinach
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3
Ingredients: 600g butternut squash peeled, deseeded and cut into small chunks (450g prepared weight); 1 tbsp olive oil plus a drizzle (for optional air-frying); 2 garlic cloves crushed; 160g baby leaf spinach; 250g mascarpone; grating of nutmeg; 30g parmesan or vegetarian alternative grated; 500g gnocchi; 3 tbsp fresh or dried breadcrumbs

Cassie Best

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Serves 2 - 3

Easy

Prep: 15 mins

Cook: 15 mins

A star rating of 4.3 out of 5.78 ratingsRate

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Impress dinner guests with this oozy squash and spinach gnocchi dish. Guests will never know you made it in just 30 minutes with the help of a microwave

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

600g butternut squash

peeled, deseeded and cut into small chunks (450g prepared weight)
1 tbsp olive oil

plus a drizzle (for optional air-frying)
2 garlic cloves

crushed
160g baby leaf spinach
250g mascarpone
grating of nutmeg
30g parmesan or vegetarian alternative

grated
500g gnocchi
3 tbsp fresh or dried breadcrumbs

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Nutrition: Per serving (3)

kcal834
fat46g
saturates27g
carbs84g
sugars12g

low
fibre8g

high
protein18g
salt1g

Method

step 1

Put the squash in a heatproof bowl with a splash of water and pinch of seasoning, then cover and microwave on high for 5 mins. Or, toss the squash in a drizzle of oil and some seasoning, and cook for 12 mins at 200C in an air fryer until soft and caramelised. It can also be roasted in the oven for 25 mins.
step 2

Meanwhile, heat 2 tsp of the oil in a large ovenproof frying pan over a medium heat and fry the garlic for 30 seconds until sizzling but not coloured. Add the spinach, season and cook until wilted.
step 3

When the squash is tender, roughly mash half of it using a fork. Stir the mashed squash and the mascarpone into the spinach, then add 150ml water and stir until you have a smooth, creamy sauce. Grate in a generous amount of nutmeg and add half the parmesan. Gently stir in the gnocchi and squash chunks to coat in the sauce. Simmer for 1-2 mins until everything is heated through, adding a splash of water if the sauce is very thick. Scatter over the breadcrumbs and remaining parmesan.
step 4

Heat the grill to medium-high, then slide the gnocchi under for a few minutes until golden and bubbling at the edges.

Recipe from Good Food magazine, January 2023

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A star rating of 4.3 out of 5.78 ratings

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