Prep time – 10 mins
Cook time – 45 mins (giving you enough time to get dolled up)
Serves 4
Ingredients:
- 400g of gnocchi
- 1 red onion
- 100g of blue cheese
- 500g butternut squash or pumpkin
- A good handful of cherry tomatoes
- ½ jar of red pesto
- Splash of white wine
- Salt and pepper
- Olive oil
- Handful of spinach
Method:
Preheat the oven to 200 degrees.
Peel, chop and cube veg, and bung everything into an oven dish with the gnocchi and tomatoes. Splash on some olive oil, pour yourself a glass of wine and add a splash to the dish. Season generously.
Cook until the squash is cutlery knife tender – I’d allow a mindful 40 mins.
Remove from oven, adorn with crumbled-up blue cheese and even dabbles of pesto and put in the oven for another 5 mins.
Remove from the oven and you can even add some grated parmesan and a drizzle of balsamic. Bring to the table for you and your friends to enjoy!
Image by Molly Mauleverer
