Squash and Gnocchi Gratin
Ingredients
- Squash: 3, chopped into 1 1/2cm cubes
- Rosemary: 3 sprig, needles chopped
- Chilli Flakes: 3 tsp
- Gnocchi: 1500g
- Kale: 375g, chopped
- Creme fraiche: 600ml
- Feta: 300g
- Panko breadcrumbs : 300g
- Salt
- Olive Oil
- Black pepper
Method
- Pre-heat the oven to 200C/fan 180C/gas 6.
- Lay out the squash on a baking tray, cover with olive oil then scatter with rosemary, chilli flakes and salt.
- Bake for 25 minutes until beginning to soften.
- Meanwhile, blanche the gnocchi and kale by covering with hot water for 2 minutes and then draining.
- Tip the gnocchi and kale into a casserole dish and add the creme fraiche.
- Take the squash out of the oven and mix into the casserole dish.
- Crumble feta over the mixture.
- Bake in the oven for 30 minutes until the top is golden brown.
Notes
Using 200g feta felt like a bit too much so I've noted it down as 100g. Can adjust if that's too little.
You can use pumpkin instead of squash.
If you have a suitable casserole dish you can bake both the squash and the final mixture in the same dish, to save on washing.
Recipe Source