Gnocchi and Squash Traybake
By OcadoLife
Published on 23 March 2023
The perfect family dinner if you’re short on time, this Gnocchi and Squash Traybake by food stylist and writer Rosie Reynolds is easy on the wallet too. Using pre-chopped onions and root veg means it takes just 10 minutes to prep, then you can get on with other things while the oven does the work. The salty-sweet-sticky maple pecan topping adds crunch to the gnocchi and melted blue cheese, for a mouth-watering combination of flavours and textures.Time and servings
1 hr 10 minsTotal time
4Servings
10 minsPrep time
1 hrCooking time
Ingredients
- 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
Step 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.