Butternut Squash & Sage Gnocchi

• Butternut squash(1)
• Gnocchi(500 g)
• Onion(1)
• Garlic(3 cloves)
• Sage(12)
• Olive oil(2 tbsp)
• Vegetable Stock(750 ml)
• Coconut cream(120 ml)
• Nutritional Yeast(3 tbsp)
• Baby Spinach(120 g)
• Lemon(1)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Nutmeg(¼ tsp)optional

Method

1. 1

   Peel the {Butternut squash}, then cut off the neck and dice enough for about half the squash. Roughly chop the remaining squash for blending. Finely chop the {Onion}, mince the {Garlic}, and slice most of the {Sage}, saving a few leaves for finishing.

   ~12 min

2. 2

   Heat {Olive oil} in a large deep pan over medium heat. Add the diced and chopped {Butternut squash}, {Onion}, and a pinch of the {Salt}. Cook until the onion softens and the squash starts to turn tender at the edges. Stir in the {Garlic} and sliced {Sage} for the last minute.

   ~10 min

3. 3

   Pour in {Vegetable Stock}. Bring to a gentle boil, cover, and simmer until the squash is very soft. Scoop out the larger soft squash pieces with a little cooking liquid and blend until smooth, then stir the puree back into the pan with the {Coconut cream}, {Nutritional Yeast}, {Black pepper}, and {Nutmeg}.

   ~8 min

4. 4

   Add the {Gnocchi} and simmer, stirring often, until the gnocchi are tender and the sauce turns thick and glossy, like a loose risotto. Stir in the {Baby Spinach} until wilted. Squeeze in half the {Lemon} and taste for seasoning.

   ~10 min

5. 5

   Serve in shallow bowls with the reserved {Sage} scattered over the top and extra {Black pepper} if you like.

   ~0 min