Gnocchi with Honey Roasted Butternut Squash, Walnuts & Parmesan
Prep
10 mins
Cooking
15 mins
Serves 4
Baby Leaf
Ingredients
Serves: 4
500g potato gnocchi
200ml olive oil
1 butternut squash, peeled & diced
20ml vegetable oil
100ml honey
2 rosemary stalks, leaf removed and chopped
80g walnuts
40g parmesan, grated
½ bag Baby Leaf & Rocket
Method
Mix the diced butternut squash in the vegetable oil and honey, place onto an oven proof tray and bake until golden and soft. Sprinkle over the rosemary and walnuts.
In a pan of salted water blanch the gnocchi until they start to float, drain well.
In a non-stick pan heat half of the olive oil, add the gnocchi and quickly cook until golden and crisp.
Arrange the gnocchi and butternut squash onto the plates, sprinkle over the Florette Baby Leaf & Rocket, drizzle the olive oil and finish with the parmesan.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
