Fast Baked Feta Gnocchi
with Butternut Squash, Leeks & Sage
Cooking time
15 minutes
Servings
2/4
Calories
620 /serving
There are many ways to bring out the best in gnocchi. Searing these plump pasta nibbles makes the surface nice and crisp, so they stand out against fall companions: butternut squash, leeks and fresh sage. A finishing broil with feta cheese? Even better.
We will send you:
- 15ml Minced garlic
- 4g Sage
- 200g Diced butternut squash
- 75g Sliced leeks
- 300g Gnocchi
- 60ml Heavy cream
- 60g Feta
Contains: Milk • Wheat
You will need:
Large oven-safe pan
Oil
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
12 g
Sodium
810 mg
Total Carb
77 g
Sugars
8 g
Protein
16 g
Fibre
6 g
Preparation
Sauté the pasta
- In a large, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the pasta and sauté, 3 to 4 min., until beginning to brown.
- Transfer to a bowl and reserve the pan.
Sauté the vegetables
- In the same pan, heat a drizzle of oil on medium.
- Add the squash and leeks. Sauté, 5 to 7 min., until tender; season with S&P.
Make the sauce & combine the pasta
- Meanwhile, pick the sage leaves off the stems; slice the leaves.
- To the pan, add the garlic and ½ the sage. Sauté, 1 to 2 min., until fragrant.
- Add the pasta, cream, ¼ cup water (double for 4 portions) and S&P.
- Cook, stirring occasionally, 1 to 2 min., until beginning to thicken.
- If too thick, thin out with 2 tbsp water at a time.
Bake the pasta
- Preheat the oven to broil.
- Top the pasta with the cheese.
- Transfer to the oven and broil, 2 to 3 min., until golden brown.
Plate your dish
- Divide the pasta between your plates.
- Garnish with the remaining sage. Bon appétit!
