Sage Roasted Butternut and Gnocchi with Chorizo
with hazelnuts
A recipe conveniently customised just to your liking.
Tags:
Family Friendly
•Quick
Allergens:
Cereals containing gluten
•Wheat
•Milk
•Hazelnuts
•Nuts
•Celery
•Mustard
•Soya
•May contain traces of allergens
The quantities provided above are averages only.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
400 grams
Gnocchi
(Contains: Mustard, Soya, May contain traces of allergens, Cereals containing gluten, Wheat)
300 grams
Diced Butternut Squash
10 grams
Sage
20 grams
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)
50 grams
Cream Cheese
(Contains: Milk)
Not included in your delivery
½ tbsp
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)2968 kJ
Energy (kcal)709 kcal
Fat26.6 g
of which saturates11.3 g
Carbohydrate87 g
of which sugars15.9 g
Dietary Fiber9.7 g
Protein26.8 g
Cholesterol7 mg
Salt4.7 g
Trans Fat0.1 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 honey, half the 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.
- In a small bowl, combine the cream cheese with lemon zest, 1 tsp butter (per 2P) and remaining sage. Season with salt and pepper.
- Once everything is cooked, add the butternut, 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.
- Season to taste with salt and pepper.
4
- Divide the butternut and sage gnocchi between bowls.
- Scatter over the cheese and hazelnuts.
- Spoon over small dollops of sage cream cheese to serve.
- Serve with lemon wedges alongside for squeezing over.
