- Ali
I’d love to say I make my own gnocchi for this delicious recipe but I don’t. For me it’s so much easier to opt for a gluten free premade gnocchi that I can have on stand by for anytime I need a quick supper. Gnocchi is so versatile and combines with so many delicious sauces. We’ve made this with and without the sausages and using vegetarian and chicken sausages Not eating pork I can’t say how it works with a pork sausage but assume it will be just as tasty. Give it a go and let me know how you enjoyed it.
Serves 4
Ingredients
2 tbsp rapeseed oil
1 butternut squash, halved, deseeded and cut into 1ch pieces. Set half aside for the sauce
2 garlic cloves
1 red onion – peeled and cut into wedges
5 sage leaves
1 pack gluten free vegetarian or chicken sausages
For the sauce
½ the butternut squash as prepared above
freshly grated nutmeg
250 – 500ml veg stock or coconut milk
5 sage leaves
¼ tsp chili flakes Optional
100g spinach
2 packs gnocchi
Directions
Heat oven to 220C/fan 200C/gas 7. Heat the oil in the tray and then tip half the squash into a roasting tray. Toss with the garlic, onion, sage and olive oil, then season. Roast for 20 mins until softening up.
While squash is roasting cut the sausages into bite size pieces and set aside.
After 20 mins add the sausages and red pepper to the roasting squash and roast for a further 20 mins until everything is cooked.
Set aside if sauce is not quite ready
For the sauce
Add the other half of the squash into a heavy bottomed pan and cover with stock or coconut milk and bring to a boil then reduce to a simmer. Add the sage leaves and chili flakes if using. Put a lid on the pan and simmer for 15-20 minutes until the squash is cooked and soft.
When the squash is cooked take the pan off the heat and blend to form a thick sauce. If you don’t have a hand blender or liquidiser you can mash the squash with a potato masher. Taste the sauce and add a grating of nutmeg and season with salt and pepper to taste.
Return to the heat and add the gnocchi and cook for 3 – 5 mins or according to the packet instructions. Once the gnocchi is cooked tip in the spinach and wilt for 1 – 2 mins.
Transfer the sauce to large bowls and top with the roasted squash, onion and sausages. Serve immediately.
If you liked this butternut squash recipe you may also like to try:
Butternt squash curry with coconut rice
Spicy Thai and Coconut squash soup
