Squash and blue cheese gnocchi

Thanks to Sainsburies for this lovely recipe (and photo – I forgot to take one I was so hungry)!  Gnocchi are basically small dumplings which can be made from semolina, ordinary wheat flour, potato, breadcrumbs or any similar ingredient.  The ones you get in supermarkets tend to be made from potatoes.

Squash and blue cheese gnocchi

This will serve 6 people if you use a large squash and two packets of gnocchi.  Two thirds of a 500g packet of gnocchi will feed two adults.

Ingredients

1 butternut squash – peeled, deseeded and cut into chunks
2 red onions – peeled and quartered
4 cloves of garlic – peeled and halved
2 tablespoons chopped rosemary
2 x 500 gram packs of Italian gnocchi
Approx 100 grams Stilton or Gorgonzola  – crumbled or chopped into cubes

Method

1. Preheat your oven to 200 degrees Celsius, fan 180 degrees Celsius or gas mark 6.

2. Place the chunks of butternut squash, red onion, garlic and rosemary into a large roasting tin.

3. Drizzle with olive oil and roast in the oven for 25 – 30 mins.

4.  Whilst the vegetables are roasting cook the gnocchi according to the pack instructions (usually only 2 – 3 minutes at a rolling boil – you can tell if the gnocchi are done as they rise to the surface).

5.  Drain the gnocchi and toss with the roasted vegetables, adding in the cheese.

6.  Season with salt and pepper according to taste, adding extra rosemary if required.

Enjoy!