- 1 butternut squash
- 1 red onion
- 1 red pepper
- 1 garlic clove
- A handful of sage, leaves only
- 400g chopped tomatoes
- 400g gnocchi
- ½ x 250g ricotta
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 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, but you can peel it if you prefer). Peel and slice the red onion. Halve the red pepper and scoop out the seeds and white bits. Roughly chop the pepper.
- 2.
Spread the veg out on a large baking tray. Add 1 tbsp oil and a pinch of salt and pepper. Toss to coat everything in the seasoning and oil. Roast for 25 mins till the veg are starting to soften.
- 3.
While the veg roast, peel and grate or crush the garlic. 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 (keep a pinch back for garnishing). Pour in the chopped tomatoes.
- 5.
Add the gnocchi 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 all over the top of the squash and gnocchi bake.
- 7.
Slide the dish back into the oven. Bake for 30 mins till it’s golden and bubbling. Serve in warm bowls, garnished with remaining chopped sage.
- Tip
Half a potta ricotta
Your leftover ricotta will keep in the fridge for a few days. Use it up by thickly spreading the ricotta on hot toast. Top with thinly sliced radishes, lemon zest and a good pinch of salt and tuck in.