Squash gnocchi with chicken sausage
Prep time: 30 minsTotal time: 
Squash gnocchi with chicken sausage
This cosy dish comes together quickly thanks to timesaving frozen butternut squash chunks. Here, they are roasted and whizzed into a velvety sauce for gnocchi
Prep time: 30 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Ingredients
- 400g frozen butternut squash chunks
- 3 unpeeled garlic cloves
- 2 tbsp olive oil
- ½ chicken stock cube*
- 20g pine nuts
- 1 x 340g pack Heck Gluten-free Chicken Chipolatas
- 60g lighter crème fraîche
- 40g parmesan, finely grated, plus extra to serve
- 1 x 500g pack gnocchi*
- 1 x 200g bag baby leaf spinach
Step by step
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Preheat the oven to 220°C, fan 200°C, gas 7. Put the butternut squash and garlic cloves on a lined baking tray, then toss with 1 tablespoon of the oil. Season and roast for 30 minutes until golden and tender.
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Meanwhile, dissolve the stock cube in 200ml of just-boiled water; set aside to cool. Toast the pine nuts in a large non-stick frying pan for a few minutes, or until golden; set aside. Heat the remaining oil in the same pan over a medium heat and fry the chipolatas for 8-10 minutes, turning regularly. Once browned all over, remove to a plate and set aside. Bring a large pan of salted water to the boil.
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Meanwhile, squeeze the roasted garlic flesh from the skins. Tip the roasted butternut squash and roasted garlic into a blender (or use a handheld stick blender) with the crème fraîche, parmesan and stock. Blend until smooth. Cut the chipolatas into chunks.
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Cook the gnocchi in the boiling water for 2 minutes, or until they bob to the surface. Meanwhile, put the spinach in a colander. Drain the gnocchi over the spinach to wilt, then return both the gnocchi and spinach to the pan. Stir in the butternut squash sauce and sausage chunks. Set over a low heat and cook for 2-3 minutes, stirring, until heated through. Spoon into shallow bowls and scatter over extra parmesan and the pine nuts to serve.
*Use gluten-free gnocchi and check your stock is gluten-free, if required.
