Squash & spinach gnocchi

Name: Squash & spinach gnocchi
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2½ tbsp olive oil; 1 onion, finely chopped; 2 clove/s garlic, finely chopped; 500 g pack frozen Cooks' Ingredients Butternut Squash Chunks; 150 ml vegetable stock; 2 tbsp single cream; 40 g Italian vegetarian hard cheese, grated; 235 g pack ready-washed spinach; 500 g De Cecco Gnocchi di Patate

Squash, garlic, cream and cheese get together in this deliciously saucy dish. Revolutionise blending by investing in the A2500i Ascent Series Blender from Vitamix. This blender has a choice of three programme settings for consistent quality and a digital timer which gives you the confidence to walk away and still get the perfect blend every time.

5 out of 5 stars(2) Rate this recipe

VegetarianSource of fibre2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2½ tbsp olive oil
1 onion, finely chopped
2 clove/s garlic, finely chopped
500g pack frozen Cooks' Ingredients Butternut Squash Chunks
150ml vegetable stock
2 tbsp single cream
40g Italian vegetarian hard cheese, grated
235g pack ready-washed spinach
500g De Cecco Gnocchi di Patate

In a large, lidded sauté pan or shallow casserole dish, warm 2 tbsp oil over a medium-high heat. Fry the onion and garlic with a pinch of salt for 5 minutes. Add the frozen squash and fry for 5 minutes. Add the stock, cover with a lid, and cook for 10 minutes, or until the squash is soft. Tip the squash mixture into a blender with the cream and two thirds of the cheese and whizz until thick and smooth; season and set aside.
Return the pan to the heat with the remaining ½ tbsp olive oil and fry the spinach for 2-3 minutes, stirring regularly, until wilted. Add the squash sauce to the pan and stir everything together. Meanwhile, bring a large saucepan of salted water to the boil and add the gnocchi; cook for 2 minutes.
Drain the gnocchi, then stir into the squash and spinach sauce. Scatter with the remaining cheese and a good grinding of black pepper; serve straight away