The quantities provided above are averages only.
400 grams
Gnocchi
300 grams
Diced Butternut Squash
110 grams
Creme Fraiche
10 grams
Sage
1 unit(s)
Grated Italian Style Hard Cheese
1 unit(s)
Lemon
2 unit(s)
Garlic
1 sachet(s)
Honey
10 grams
Hazelnuts
2 sachet(s)
Cracked Black Pepper
1 sachet(s)
Hello Muscat
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
Preheat your oven to 240°C/220°C fan/gas mark 9.
Pick the sage leaves and roughly chop (discard the stalks).
Pop the butternut onto a large (lined) baking tray. Drizzle with oil, chopped sage and season with salt and pepper. Then toss to coat. Spread them out in a single layer. When the oven is hot, roast on the top shelf until soft and golden, 18-20 mins. Turn halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).
Bash or roughly chop the hazelnuts.
Place a large pan over medium heat (no oil). Once hot, dry-fry the hazelnuts until toasted, stirring regularly, 2-3 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.
Return the pan to a medium-high heat with a drizzle of oil.
Once hot, add the garlic, gnocchi and black pepper. Cook, shifting regularly, until golden and crispy all over, 8-12 mins.
Zest and quarter the lemon. Once everything is cooked, add the butternut, creme fraiche and muscat through the gnocchi. Mix well and simmer for 2-3 mins. Add a splash of water, if required to loosen the sauce. Stir through the honey and season to taste with salt and pepper.
Divide the butternut and sage gnocchi between bowls and scatter over the Italian hard cheese and hazelnuts.