Sage Roasted Butternut and Gnocchi with Bacon

Name: Sage Roasted Butternut and Gnocchi with Bacon with hazelnuts and creme fraiche
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 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; 100 grams Irish Bacon Lardons; to taste Salt; to taste Pepper; to taste Oil; to taste Butter

with hazelnuts and creme fraiche

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Toasted hazelnuts and roasted sage both add aromatics to this vibrant vegetarian meal which also features tender baked butternut squash and crispy gnocchi.

Tags:

Eat Me First

•Quick

•Family Friendly

Allergens:

Cereals containing gluten

•Wheat

•Milk

•Hazelnuts

•Nuts

•Celery

The quantities provided above are averages only.

Total20 minutes

Cooking Time25 minutes

DifficultyEasy

Ingredients

Serving amount

400 grams

Gnocchi

(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)

300 grams

Diced Butternut Squash

110 grams

Creme Fraiche

(Contains: Milk)

10 grams

Sage

1 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

1 unit(s)

Lemon

2 unit(s)

Garlic

1 sachet(s)

Honey

10 grams

Hazelnuts

(Contains: Hazelnuts, Nuts)

2 sachet(s)

Cracked Black Pepper

1 sachet(s)

Hello Muscat

(Contains: Celery)

100 grams

Irish Bacon Lardons

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

Nutrition Values

Energy (kJ)3173 kJ

Energy (kcal)758 kcal

Fat34.6 g

of which saturates15.4 g

Carbohydrate89.1 g

of which sugars11.1 g

Dietary Fiber6.2 g

Protein24.7 g

Cholesterol0 mg

Salt3.6 g

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

Preheat the 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. Toss with sage, salt, pepper and a drizzle of oil. 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 the tray halfway through.
Meanwhile, peel and grate the garlic (or use a garlic press).

Place a large pan over medium-high heat with a drizzle of oil.
Once hot, add the garlic, gnocchi and cracked black pepper.
Cook, shifting regularly, until golden and crispy all over, 8-12 mins.

NOTE: Adding bacon lardons? Add to the pan along with the gnocchi then follow the recipe as written.

Meanwhile, zest and quarter the lemon. Bash or roughly chop the hazelnuts.
Once everything is cooked, add the butternut, creme fraiche, lemon zest, muscat and a knob of butter to the pan with the gnocchi.
Mix well and simmer for 2-3 mins. Add a splash of water to loosen the sauce if necessary.
Stir through the honey and season to taste with salt and pepper.