Prep
10 mins

Cooking Time

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.
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