One-Tray Squash & Spinach Gnocchi
Roasted Crown Prince squash and pillowy gnocchi come together in a deliciously comforting traybake, finished with golden, crispy edges and plenty of flavour.
Substitutes
- No Crown Prince squash? Any seasonal squash or butternut squash works.
- No spinach? Try cavolo nero or kale instead.
- No feta? Any grating of cheese will be delicious.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 2
Ingredients:
1 Crown Prince squash (peeled and cut into bite-sized chunks)
1 red onion (cut into wedges)
2 tbsp olive oil
½ tsp chilli flakes (or to taste)
salt & pepper
400 g gnocchi
200 ml vegetable stock
80 g feta (crumbled)
60 g spinach
Recipe:
Preheat the oven to 200C/180C fan/gas mark 6. Put the squash and red onion on a large roasting dish. Toss with 2 tbsp olive oil, chilli flakes, salt and pepper. Roast for 20 minutes.
Tip the gnocchi onto the tray, add the stock and toss everything together. Spread it out so the gnocchi has room to crisp.
Roast again for 15 minutes, tossing once halfway through, until the squash is tender and caramelised and the gnocchi is golden and crisp.
Scatter over the feta and spinach, and return to the oven for 4-5 minutes, until the cheese is lightly melted and the spinach wilted.
Remove from the oven, give everything a good stir and serve!
How to store
Fridge: Allow the gnocchi to cool completely, then store it in an airtight container in the fridge for up to 3 days. Freezer: Freeze in a freezer-safe container for up to 3 months. To reheat: Defrost overnight in the fridge if frozen, then reheat gently on the hob or in the microwave until piping hot throughout.
