Gnocchi with Ricotta & Butternut Sauce

Ingredients: (Makes 2)

• Butternut Squash 1
• Sausage 400g or 14oz, reduced fat
• Garlic Cloves 2
• Olive Oil 2 tbsp
• Kale 200g or 7oz, ribs removed
• Ricotta 250g or 8.8oz
• Parmesan Cheese 40g or 1.4oz
• Gnocchi 500g or 17.6oz
• Sage 16 leaves

Instructions:

Preheat oven to 180ºC (gas mark 4). Peel and dice the butternut squash. Place on
a tray with garlic cloves (skin on), drizzle with olive oil, season, and roast for 20
mins. Remove garlic, then roast squash for another 20 mins.

With 20 mins left, fry the sausage (skin removed) in a non-stick pan for 5–6 mins
until cooked, breaking it up as it cooks. Transfer to a bowl. In the same pan, sauté
kale for 3–4 mins and add to the bowl.

Blend 140g roasted squash with the peeled garlic, ricotta, and 100ml water until
smooth. Stir in most of the parmesan, season to taste.

Cook gnocchi in boiling salted water for 2 mins until they float. Drain and rinse
under cold water.

Fry 8 sage leaves in the same pan for 3–4 mins until crisp. Set aside. Finely chop
the rest.

Add gnocchi and chopped sage to the pan and fry for 3–4 mins until golden. Stir in
the squash sauce, sausage, kale, and remaining squash. Heat through. Serve
topped with crispy sage and extra parmesan.