This easy gnocchi bake is warm, comforting and super satisfying. Perfect for when winter keeps persisting!
So everyone knew about boiling gnocchi. And now we've introduced you to the world of pan-frying these golden nuggets. But did you know you can also oven bake your gnocchi?
Pasta bakes aren't only reserved for your penne, fusilli and macaroni. Enter gnocchi!
Pasta bakes may not be the most authentic Italian dishes (apart from a few classics like lasagne of course!) but they are loved by many for their simplicity and comfort. They have the warmth to cheer up the gloomiest of mid-week evenings.
But pasta bakes aren't only reserved for your penne, fusilli and macaroni. Enter gnocchi!
Crispy on the edges with soft, tender middles, the gnocchi add an extra layer of comfort to the bake. Paired with a squash and mascarpone sauce and topped with charred tenderstem broccoli, crispy sage and a sprinkling of parmesan, this dish invites you to breathe a sigh of relief now you've made it to the end of another busy day.
Squash and Mascarpone Gnocchi Bake
600g squash (we used crown prince but butternut would also work)
3 tbsp olive oil
Salt and pepper
1 tsp ground cinnamon
Half a lemon, juiced
150-250ml water (dependant on moisture content of squash)
2 packs Sunny & Luna Cauliflower Gnocchi
300g tenderstem broccoli
10g sage, leaves picked
Parmesan, to serve
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For a vegan sauce, replace the mascarpone with a vegan soft cheese and use a vegan parmesan or omit.
If you can't find tenderstem broccoli, use regular broccoli chopped into florets or you can also use spinach, peas, kale or courgette.
Preheat the oven to 200 C fan.
Peel the squash and remove the seeds then cut into bite size chunks.
Put the chunks of squash into a roasting tray along with 2 tbsp olive oil, salt and pepper and toss to combine. Roast for 15 minutes until the squash is tender.
Add the squash to a large bowl and mash with a fork or masher.
Add the mascarpone, cinnamon and lemon juice to the mashed squash and stir to combine.
Add water to the mixture, starting with 150ml and adding more until you reach a thick but pourable consistency. The amount of water will vary depending on the variety of squash used.
Check the mascarpone sauce for seasoning and adjust as needed.
In the same roasting tray used earlier, add the gnocchi, tenderstem broccoli and sauce and stir to combine.
Reduce the oven to 180 C fan and bake for 25-30 minutes until everything is cooked, the broccoli has slightly charred and there are some crispy edges along the pan!
While the gnocchi is cooking, heat 1 tbsp olive oil in a frying pan and add the sage, frying on a medium-low heat until the sage is crispy.
Top the gnocchi bake with the crispy sage and a grating of parmesan and serve. Cremoso, facile e buonissimo!