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Sage Roasted Butternut and Gnocchi with Chorizo

Sage Roasted Butternut and Gnocchi with Chorizo

with hazelnuts

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Calories

:

999 kcal

Protein

:

25.1g protein

Total

:

20 minutes

Difficulty

:

Easy

Family Friendly

Quick

Allergens:

Cereals containing gluten
Wheat
Milk
Hazelnuts
Nuts
Mustard
Soya
May contain traces of allergens

A recipe conveniently customised just to your liking.

Ingredients

Serving amount

400 grams

Gnocchi

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

300 grams

Diced Butternut Squash

10 grams

Sage

1 unit(s)

Grated Italian Style Hard Cheese

(Contains: Milk)

2 unit(s)

Garlic

10 grams

Hazelnuts

(Contains: Hazelnuts, Nuts)

2 sachet(s)

Cracked Black Pepper

90 grams

Chorizo

(Contains: Milk)

1 pack(s)

Butter

(Contains: Milk)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

Nutrition Values

Energy (kJ)4181 kJ

Energy (kcal)999 kcal

Fat60.8 g

of which saturates34 g

Carbohydrate81.9 g

of which sugars11.4 g

Dietary Fiber8.3 g

Protein25.1 g

Salt4.1 g

Calcium8 mg

Iron0.2 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

•Grater

•Baking Sheet with Baking Paper

Cooking steps

Roast the Butternut

1

Preheat the oven to 240°C/220°C fan/gas mark 9.
Pop the butternut onto a large (lined) baking tray. Toss with salt, pepper and a drizzle of oil. Spread 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 chorizo, garlic, gnocchi and cracked black pepper.
Cook, shifting regularly, until golden and crispy all over, 8-12 mins.

Make the Sage Sauce

3

Bash or roughly chop the hazelnuts.
Pick the sage leaves and roughly chop (discard the stalks).
Add the sage and 2 tbsp butter (per 2P) to the pan with the gnocchi.
Allow to melt and cook for 2-3 mins. Add a splash of water to loosen if necessary.
Stir through the butternut. 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.

Meal right image

Explore Similar Recipes

Chorizo Recipes

Butternut Squash Recipes

Italian Style Hard Cheese Recipes

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