Baked Feta Gnocchi
with Butternut Squash, Leeks & Sage
Cooking time
15 minutes
Servings
2/4
Calories
620 /serving
There are so many ways to bring out the best in gnocchi. Searing these little pasta nibbles makes the surface nice and crisp, so they stand out against their festive companions: butternut squash, leeks and fresh sage leaves. A finishing broil with feta cheese? Even better.
We will send you:
- 75g Sliced leeks
- 200g Diced butternut squash
- 4g Sage
- 15ml Minced garlic
- 300g Gnocchi
- 60g Feta
- 60ml Heavy cream
Contains: Milk • Wheat
You will need:
Large oven-safe pan
Oil
Salt & pepper (S&P)
Total Fat
29 g
Saturated Fat
12 g
Sodium
810 mg
Total Carb
77 g
Sugars
8 g
Protein
16 g
Fibre
6 g
Preparation
Sauté the pasta
- Preheat the oven to broil.
- In a large, oven-safe pan, heat a drizzle of oil on medium-high.
- Add the pasta and sauté, 3 to 4 min., until beginning to brown.
- Transfer to a bowl and reserve the pan.
Sauté the vegetables
- In the same pan, heat a drizzle of oil on medium.
- Add the squash and leeks. Sauté, 5 to 7 min., until tender; season with S&P.
Make the sauce & combine the pasta
- Meanwhile, pick the sage leaves off the stems; thinly slice the leaves.
- To the pan, add the garlic and ½ the sage.
- Sauté, 1 to 2 min., until fragrant.
- Add the pasta, cream, ¼ cup water (double for 4 portions) and S&P.
- Cook, stirring occasionally, 1 to 2 min., until beginning to thicken.
- If too thick, thin out with 2 tbsp water at a time.
Bake the pasta
- Top the pasta with the cheese.
- Transfer to the oven and broil, 2 to 3 min., until golden brown.
Plate your dish
- Divide the pasta between your plates.
- Garnish with the remaining sage. Bon appétit!
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