Crispy Gnocchi with Mushrooms, Squash & Sage (vegan)

Name: Crispy Gnocchi with Mushrooms, Squash & Sage (vegan)
Cuisine: British
Ingredients: 500 g Gnocchi; 500 g squash, peeled and cut into little cubes; 300 g baby chestnut mushrooms; Olive oil; to taste Ground black pepper; 30 g basil, very finely chopped; 30 g pine nuts, very finely chopped; 20 g sage leaves, very finely chopped; 1 clove garlic; to taste Sea salt; 1/2 tablespoon lemon juice

naochef @naochef

Crispy Gnocchi with Mushrooms, Squash & Sage (vegan)

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Ingredients

500 gGnocchi
500 gsquash, peeled and cut into little cubes
300 gbaby chestnut mushrooms
Olive oil
to tasteGround black pepper
30 gbasil, very finely chopped
30 gpine nuts, very finely chopped
20 gsage leaves, very finely chopped
1 clovegarlic
to tasteSea salt
1/2 tablespoonlemon juice

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Steps

1

Prepare all ingredients
2

Preheat the oven to 200C fan/220C. Put the gnocchi in a bowl, and pour over a ketteful of boiling water. Leave to stand for 2 minutes before draining well.
3

Mix the gnocchi with squash, mushrooms, oil and sage leaves in a roasting tin large enough to take everything in one layer. Season well with the sea salt and freshly ground black pepper, then transfer to the oven to roast for 35 minutes.
4

Meanwhile, mix the basil, pine nuts, oil, garlic, sea salt and lemon juice together in a food processor for the dressing, then taste and adjust the seasoning as needed.
5

Serve the crispy gnocchi with the dressing alongside.