Sausage & Butternut Squash Gnocchi (HC)
Ingredients
- 1 tsp olive oil
- 4 vegetarian sausages, sliced (or pork, beef, chicken/turkey)
- 1 onion, finely diced
- 150g kale, rinsed, dried, stems removed, leaves thinly sliced
- 200g butternut squash, cut into cubes (fresh or frozen)
- 250g gnocchi
- 1 tsp tsp paprika
- 1 tsp sage
- 1 tsp garlic powder
- Pinch of black pepper, to taste
- 1 stock cube (low sodium)
- 100ml boiling water
- 2 tbsp creme fraiche
- 60g cheese, grated
Instructions
Preheat the oven to 180°C (fan).
Heat the olive oil in a large frying pan over medium heat. Add the sliced sausages and onion and sauté for a few minutes until the sausages are lightly golden and the onion begins to soften.
Add the kale, butternut squash, and gnocchi to the pan.
Season with paprika, sage, garlic powder, and black pepper. Stir well to combine.
Dissolve the stock cube in boiling water, then pour it into the pan along with the crème fraîche. Mix until everything is evenly coated and the sauce is creamy.
Transfer the mixture to a baking dish, spreading it out evenly.
Top with grated cheese and bake in the oven for 30 minutes, or until the top is golden and bubbling.
Remove from the oven and serve hot. Enjoy!