Cook: 35 - 20 minutes

Serves: 2

A lovely autumnal combination for a warming quick supper.

Method:

Preheat the oven to 200°C (180°C fan). Put a roasting pan in to heat up with the olive oil.
Toss the squash, onion and sage together with plenty of seasoning and throw into the hot roasting pan. Stir until everything is coated with oil and roast for 15 minutes.
Add the mushrooms and cook for another 15 minutes.
Meanwhile, drop the gnocchi into boiling water for a minute to heat through. Drain, mix with the chestnuts and add to the roasting pan. Toss everything together well and add the balsamic vinegar. Return to the oven for 7 minutes.
Stir in the cheese. Taste for seasoning, garnish with a couple of sage leaves and serve immediately.

TIP: For a vegan version, omit the cheese and take care to check the ingredients list of the gnocchi as some brands use egg.

Recipe adapted from Roasting Pan Suppers (National Trust Books)

Topics:

Vegetarian

Vegan

Healthy eating

Pasta and rice recipes

Budget friendly recipes

recipe of the day

Ingredients

Name: Roast squash chestnuts and mushrooms with gnocchi
Prep time: 5 min
Cook time: 35 min
Yield: 2
Ingredients: 2 tbsp olive oil; 300g squash, peeled, deseeded and cut into 2cm chunk; 1 red onion, cut into six wedge; Couple of sprigs of sage, leaves chopped; 200g mushrooms, I like to use a mixture of oyster, chestnut and button; 200g fresh gnocchi; 50g peeled cooked chestnuts, roughly chopped; 2 tbsp balsamic vinegar; 20g Parmesan-style vegetarian cheese, grated; Sea salt and black pepper; Sage leaves, to garnish

2 tbsp olive oil
300g squash, peeled, deseeded and cut into 2cm chunk
1 red onion, cut into six wedge
Couple of sprigs of sage, leaves chopped
200g mushrooms, I like to use a mixture of oyster, chestnut and button
200g fresh gnocchi
50g peeled cooked chestnuts, roughly chopped
2 tbsp balsamic vinegar
20g Parmesan-style vegetarian cheese, grated
Sea salt and black pepper
Sage leaves, to garnish

Roast squash chestnuts and mushrooms with gnocchi

Topics:

Ingredients

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