Squash & Gnocchi Bake with Ricotta & Sage Recipe | Abel & Cole
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Squash & Gnocchi Bake with Ricotta & Sage

Sorrel Scott
Cooking time
Serves2- people
Vegetarians
Squash & Gnocchi Bake with Ricotta & Sage

A hug of a dish, with clouds of gnocchi baked in a squash and tomato sauce. It’s all topped off with a layer of fresh ricotta cheese.

2 ratings
layout 2 comments

Ingredients

  • 1 butternut squash
  • 1 red onion
  • 1 red pepper
  • 1 garlic clove
  • A handful of sage, leaves only
  • 400g chopped tomatoes
  • 400g gnocchi
  • 125g ricotta
  • 1 tbsp olive oil
  • Sea salt
  • Freshly ground pepper

Prep: 20 mins | Cook: 55 mins

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Method

1. Heat your oven to 200°C/Fan 180°C/Gas 6. Halve the butternut squash and scoop out the seeds. Chop the squash into small chunks, around 2cm across (no need to peel it – the skin will soften as the squash roasts). Peel and slice the red onion. Halve the red pepper. Scoop out the seeds and white bits. Roughly chop it.
2. Spread the veg out over a baking tray. Add 1 tbsp oil and some salt and pepper. Toss to coat everything in the seasoned oil. Roast for 25 mins till the veg are starting to soften.
3. Peel and grate or crush the garlic clove. Finely chop the sage leaves.
4. Take the veg out of the oven. Spoon them into a medium ovenproof dish. Add the garlic and most of the sage. Pour in the chopped tomatoes.
5. Tumble the gnocchi into to the ovenproof dish with the veg. Season with a little salt and pepper.
6. Gently stir and turn everything over in the dish to mix it all together. Spoon half the pot of ricotta in dollops all over the top of the squash and gnocchi bake.
7. Slide the tin back into the oven. Bake for 30 mins till it’s golden and bubbling. Serve in warm bowls, garnished with remaining chopped sage.
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Momma

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LoveA&C

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Really good! I think one could add mushrooms or aubergines too.

Annee

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Very tasty and looks great too! I'd bought the Sensational Squash Box then didn't know what to do with all the beautiful looking veg. Thought I'd try this recipe and 'BOOM!' I quadrupled the recipe to feed my teenagers and their friends and they loved it! So much so, they were happy to eat it for 3 days!!! I love cooking but it's nice to get a break from the kitchen once in a while!