Sage Roasted Butternut and Gnocchi with Chorizo
with hazelnuts3.5(5)
Calories
:
755 kcalProtein
:
28.7g proteinTotal
:
20 minutesDifficulty
:
EasyFamily Friendly
Quick
Allergens:
- Cereals containing gluten
- Wheat
- Milk
- Hazelnuts
- Nuts
- Celery
- 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
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)
100 grams
Cream Cheese
(Contains: Milk)
1 sachet(s)
Garlic & Herbs
Not included in your delivery
½ tbsp
Butter
to taste
Salt
to taste
Pepper
to taste
Oil
Nutrition Values
Energy (kJ)3161 kJ
Energy (kcal)755 kcal
Fat30.1 g
of which saturates13.9 g
Carbohydrate88.6 g
of which sugars17.1 g
Dietary Fiber9.7 g
Protein28.7 g
Cholesterol7.2 mg
Salt5.3 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.
- Once everything is cooked, add the cream cheese, lemon zest, 1 tsp butter (per 2P), remaining sage, butternut, Garlic and herb seasoning, 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.
- Serve with lemon wedges alongside for squeezing over.
