Butternut Squash and Rosemary Gnocchi

Okay so I know cold weather isn't entirely unexpected but I didn't expect to be scraping frost off the inside of my car just yet... This recipe is perfect mid-week warmer and will only take 40 minutes to throw together after work.

What you will need:

• 1 butternut squash
• 1 pack of gnocchi
• 1 pack of Boursin (or similar) garlic cheese
• 2 garlic cloves
• A couple of springs of fresh rosemary
• Olive oil
• Salt & pepper

(Serves 4) 

Firstly you need to prep your squash so peel it, cut in half (lengthways) and scoop out the middle with a spoon. The cut into cubes, roughly 1-2cm.

Boil your cubes of squash for almost 20 mins until they are almost done and then drain. Place in a roasting tin with the two cloves of garlic (crush) and the rosemary. Then drizzle over the olive oil and a little salt and pepper. Roast for another 10-15 minutes on 190c. 

When the squash is almost ready put your gnocchi on to cook. It only needs 3-5 minutes on a high simmer. When it is ready all the pieces will float to the top. Drain and add to the roasting tin, give it a quick stir so it combines with the oil and garlic then sprinkle over the cheese and a few more bits of rosemary.

Bon appetit! x