One Pan Roast Gnocchi with Squash, Sheep's Cheese & Spinach

Prep: 15 mins

Cook: 35-40 mins

Roasting golden pillows of gnocchi makes them crispy on the outside while still fluffy in the middle, and if you add creamy crumbles of melty sheep’s cheese and nuggets of sweet, tender squash, you have an easy, irresistible one-pan dinner.

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715 kcal
(per portion)

Ingredients you'll need

1 butternut squash
1 red onion
1 red pepper
2 garlic cloves
400g gnocchi
50g baby leaf spinach
100g sheep's cheese
2 tbsp balsamic vinegar

From your kitchen

2 tbsp olive oil
Sea salt
Freshly ground pepper

Step by step this way

1.
Heat your oven to 210°C/Fan 190°C/Gas 7. Halve the butternut squash and scoop out the seeds. Chop it into bite-size chunks (no need to peel as the skin is edible, but you can if you prefer to). Toss all the squash into a large roasting tin. Drizzle over 1 tbsp olive oil and add a pinch of salt and pepper. Toss to mix, then slide the tin into the oven. Roast for 10 mins.
2.
While the squash begins to roast, peel the onion and chop it into around 8 wedges. Pop them in a bowl. Halve the pepper, scoop out the seeds and white pith and roughly chop it. Add to the onion. Peel and finely chop the garlic cloves. Add them to the bowl, along with the gnocchi.
3.
Pour 1 tbsp oil into the bowl and season with a pinch of salt and pepper. Toss to coat in the oil and seasoning.
4.
Take the tin out of the oven. Tip in the gnocchi and veg. Toss to mix. Return the tin to the oven and roast for 20 mins.
5.
Check the veg and gnocchi after 20 mins – the veg should be tender and starting to brown. Take the tin out of the oven and tuck in the baby leaf spinach. Dot the sheep’s cheese over the top of the veg. Drizzle over 2 tbsp balsamic vinegar. Return to the oven and roast for 10 mins till the spinach is wilted, the sheep’s cheese has melted and the veg are cooked through. Spoon the gnocchi, veg and cheese into warm bowls or plates and serve.

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