Mid-week family favourite Gnocchi with butternut squash

| Prep time: 10 minutes | Cook time: 20 minutes | Total cook time: 30 minutes|

This is a deliciously comforting meal on a cold evening and it's ready in 30 minutes so is perfect for a mid-week meal. My kids also love this dish and is a family favourite.

Serves 4

Here's what you'll need:
1 large butternut squash, decided and chopped into cubes
1 red onion, finely chopped
3 cloves of garlic
2 sprigs of fresh rosemary, pick off the leaves
300ml stock
50g pecorino cheese
Pine nuts, dry toasted on the pan
500g gnocchi

Here's how you make it:
1) Heat oil in a large pan and add red onion. Cook until soft.
2) Add the butternut squash, rosemary, and garlic. Stir so that everything is nicely coated.
3) Add the stock. Bring to the boil and then cook until the butternut squash is cooked, around 15 minutes.
4) Blitz the butternut squash mixture in a food processor until a smooth sauce.
5) Return the butternut squash sauce to the pan.
6) Add the pecorino cheese.
7) Cook gnocchi to packet instructions.
8) Add the gnocchi to the sauce and stir until everything is nicely coated.

Serve with toasted pine nuts and a side salad.

For vegans use a dairy-free cheese such as  Violife Prosociano Wedge.

If you'd like to follow us:

  @DroppingTheVSign

  @dropping_the_v_sign

If you make any of the dishes please share a photo and tag us @Dropping_The_V_Sign       #droppingthevsign