Ingredients
11 total- 1 350g pack ocado own range butternut squash & sweet potato
- 2 tbsp of olive oil
- 100 g of ocado own range frozen diced white onions
- 1 tbsp of thyme leaves, plus extra to garnish
- 1 tsp of chilli flakes
- 100 g of pecans, roughly broken
- 3 tbsp of maple syrup
- 1 pinch of flaky sea salt
- 500 g of fresh gnocchi
- 150 g of blue cheese (vegetarian if required; we used saint agur), cubed
- 0.5 tsp of ground cinnamon
Method
4 stepsStep 1
Preheat the oven to 200°C/180°C fan/gas 6. Put the squash and sweet potato in a roasting tin, drizzle with the oil, sprinkle over the onions, thyme, cinnamon and half the chilli. Season; bake for 30 mins.
Step 2
Meanwhile, toast the nuts in a dry frying pan over medium low heat for 5 mins. Turn off the heat, add 2 tbsp maple syrup, the sea salt and remaining chilli flakes, then toss to coat; tip onto a plate.
Step 3
Stir the gnocchi into the roasted veg along with the remaining maple syrup and bake for a further 25 mins.
Step 4
Dot the blue cheese over the gnocchi and bake for 5 mins more. Scatter over the nuts and extra thyme to serve.