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Sage Roasted Butternut and Gnocchi with Chicken
Sage Roasted Butternut and Gnocchi with Chicken

Sage Roasted Butternut and Gnocchi with Chicken

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:
Milk
•Hazelnuts
•Nuts
•Celery
•Cereals containing gluten
•Wheat

The quantities provided above are averages only.

Total20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

110 grams

Creme Fraiche

(Contains: Milk)

1 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

10 grams

Sage

260 grams

Diced Irish Chicken Breast

10 grams

Hazelnuts

(Contains: Hazelnuts, Nuts)

1 sachet(s)

Honey

1 sachet(s)

Hello Muscat

(Contains: Celery)

2 unit(s)

Garlic

1 unit(s)

Lemon

400 grams

Gnocchi

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

300 grams

Diced Butternut Squash

2 sachet(s)

Cracked Black Pepper

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Butter

Nutrition Values

Energy (kJ)3264 kJ
Energy (kcal)780 kcal
Fat24.5 g
of which saturates12 g
Carbohydrate90.4 g
of which sugars15 g
Dietary Fiber9.7 g
Protein48.1 g
Salt3.3 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

Roast the Butternut
1
  • 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).
Time to Fry
2
  • 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 chicken? Add to the pan along with the gnocchi then follow the recipe as written.

Simmer the Sauce
3
  • 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. 
Divide and Serve
4
  • Divide the butternut and sage gnocchi between bowls.
  • Scatter over the cheese and hazelnuts.
  • Serve with lemon wedges alongside for squeezing over.
Meal right image

Explore Similar Recipes

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