Herby Squash & Gnocchi Traybake
This is our nourishing midweek star – one tin, minimal washing up and exactly what you want after a long day. It’s hearty, cosy and a great source fibre, thanks to the squash, mushrooms and borlotti beans. Finish with a handful of rocket and the pesto dressing for a nourishing, low-effort supper.
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 0.5 whole butternut squash
- 7 oz button mushrooms
- 2 tablespoons olive oil
- pack gnocchi
- 14 oz canned borlotti beans
- 1 teaspoon dried oregano
- 0.5 teaspoon dried red chilli flakes
- 4 sage leaves
- 2 sprigs of rosemary
- pack rocket
- 1 pinch of sea salt
Instructions
- 1
Preheat the oven to 180°C fan / 390°F. Add the squash and mushrooms to a large, shallow roasting tin. Drizzle with olive oil, season generously and toss to coat. Roast for 30 minutes, until just tender.
- 2
Meanwhile, add the gnocchi, borlotti beans, oregano, chili flakes (if using), sage and rosemary to a medium bowl. Add a drizzle of oil and a pinch of salt, then toss together.
- 3
Remove the tray from the oven, tip in the gnocchi mixture and tumble everything together until evenly combined. Roast for 15–20 minutes until crisp and golden.
- 4
If you’re making the pesto dressing, whisk the pesto and yoghurt with 2 tablespoons of water in a small bowl until smooth – it should be the consistency of single cream.
- 5
Divide the gnocchi between bowls, scatter over the rocket and drizzle over the pesto dressing (if using) to serve.