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Italian Recipes
Gnocchi with Butternut, Sage & Hazelnuts

Gnocchi with Butternut, Sage & Hazelnuts

in creme fraiche

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https://www.hellofresh.de/recipes/gnocchi-mit-ofenkurbis-und-krauter-frischecreme-668e6813018283f1f439b9f9

Tags:
Quick
•Family Friendly
•Calorie Smart
Allergens:
Gluten
•Hvede
•Milk
•Noisettes
•Tree nuts
•Celery

The quantities provided above are averages only.

Total20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

Nutrition Values

Energy (kJ)2577 kJ
Energy (kcal)616 kcal
Fat21.4 g
of which saturates10.9 g
Carbohydrate90.7 g
of which sugars10.7 g
Dietary Fiber2.2 g
Protein18.1 g
Salt3.5 g
Potassium45 mg
Calcium16.5 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Zester
•Grater
•Baking Sheet with Baking Paper

Cooking Steps

1

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).

2

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.

3

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. 

4

Divide the butternut and sage gnocchi between bowls and scatter over the Italian hard cheese and hazelnuts.

Meal right image

Explore Similar Recipes

Garlic Recipes
Sage Recipes
Lemon Recipes
Butternut Squash Recipes
Italian Style Hard Cheese Recipes
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