Looking for something plant based, and packed with all the goodness you need to tackle whatever the day tasks you with?
Introducing our Butternut Squash Gnocchi, served with our infamous Winter Pesto.
The Gnocchi
- 200g Gnocchi
- Salt
- Olive Oil
- Bring a pan of salted water to the boil.
- Place the gnocchi into the boiling water.
- Once the gnocchi rises to the surface of the water, remove it and place straight into cold water.
- Remove from the water and mix with a little olive oil.
Roasted Butternut Squash
- 150g Butternut Squash
- 1 sprig Rosemary
- 1 tbsp Olive Oil
- Salt
- Peel the squash and remove the seeds.
- Dice the squash into 1 inch chunks, mix with olive oil, salt and rosemary.
- Roast in the oven until coloured and cooked through.
Butternut Squash Puree
- 100g Butternut Squash
- 1 tbsp Olive Oil
- 1/2 White Onion
- 1 clove of Garlic
- Peel the squash and remove the seeds.
- Dice the squash into 1cm chunks, and thinly slice the onion and garlic.
- Place into a pan with a little olive oil. Colour slightly, then cover with water and place a lid on top.
- When the squash is soft, place in to a blender and pulse into a smooth puree.
- Season the puree.
Cavolo Nero
- 300g Cavolo Nero
- Water
- Salt
- Cut the stalks out of the middle of the cavolo nero.
- Bring a pan of salted water to the boil and add cavolo.
- Leave for 3-4 minutes, then remove from the water and serve.
Pesto
- 50g Pine nuts
- 1 bunch of Sage
- 1 Lemon
- 1 clove of Garlic
- Olive Oil
- Place the pine nuts into a pan and toast on a medium heat.
- Place the sage into a blender and add the sage, lemon zest, garlic clove and 1/4 of the olive oil.
- Pulse a few times, then add more olive oil and pulse some more.
- Dress the dish with the delicious, salty pesto.
Add it all together…
- Mix gnocchi and cavolo nero together, before adding puree, roasted squash and a drizzle of pesto.
And, just in case you need a little more convincing that carbs are not the enemy, check out our blog post exploring why we need carbs, and what they do…
