Gnocchi with roasted squash and goat cheese
Here’s a dish for an evening when the leaves have turned and sunset comes earlier. With elements of autumn, its flavors and textures offer comfort. It offers comfort.
- 1 pound butternut squash, peeled and cut into small chunks
- 1 garlic clove
- 2 tablespoons olive oil
- 1 17.6-ounce pack gnocchi
- 7 ounces of young leaf spinach
- 3-1/2 ounces of goat's cheese
Heat oven to 390-400 degrees Fahrenheit. Tip the squash into a roasting pan with the garlic and oil, salt and pepper and mix well. Roast for 20 minutes, shaking the pan halfway through, until tender and golden.
While the squash roasts, boil the gnocchi according to pack instructions. With a few seconds to go, throw in the spinach, then drain the gnocchi and spinach together. Tip into the roasting pan, then mix everything together well, mashing the softened garlic. Spoon onto warm serving plates, then crumble over the cheese to serve.
Nutrition per serving: 333 calories; 10 grams fat; 4 grams saturated fat; 53 grams carbohydrates; 8 grams sugar; 5 grams fiber; 11 grams protein; 1.76 grams salt.
From: Good Food magazine.