Sage Roasted Butternut and Gnocchi with Chorizo
with hazelnuts and creme fraiche
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Quick
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)
90 grams
Chorizo
(Contains: Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Butter
Nutrition Values
Energy (kJ)3331 kJ
Energy (kcal)796 kcal
Fat34.9 g
of which saturates15.9 g
Carbohydrate92.2 g
of which sugars15.6 g
Dietary Fiber9.7 g
Protein27.1 g
Salt4.4 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 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).
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.
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.
4
- Divide the butternut and sage gnocchi between bowls.
- Scatter over the cheese and hazelnuts.
- Serve with lemon wedges alongside for squeezing over.
