Tuesday, 9 October 2012

Gnocchi with roasted veg and goats' cheese

 Main ingredients for tonight's meal - a butternut squash, a red pepper, a punnet of baby plum tomatoes, a couple of cloves of garlic, a small goats' cheese and a packet of gnocchi (only two of us tonight).

Buttenut peeled and cut into fingers, pepper deseeded and sliced , tomatoes chucked in, along with the unpeeled garlic.  Olive oil drizzled over and then put in to roast for about 30-40 minutes, at about 200 degrees/ 180 Fan oven/Gas Mark 6.

Just before the vegetables are roasted, boil up some water, salt it and cook the gnocchi, as per the instructions on the packet.

Chop or crumble the goats' cheese...

Tear up a few basil leaves...

Pull out the veg (they should have some nice caramelised edges)...

Squeeze the lovely sweet, roasted garlic out of its skin and add to the veg...

Put the veg into a food processor and whizz briefly to make a chunky sauce...

(Or save yourself the hassle of washing the blasted thing up and just give it a bit of a mash with a fork?)

Stir three-quarters of the sauce through the gnocchi, plate up, then dollop on a little more sauce, sprinkle with goats' cheese and basil and serve.

It was very tasty, and oh-so quick after a busy day!


  1. This looks absolutely delicious and yet uncomplicated. My time of meal.


  2. oh bliss!
    funnily enough I did similar last night but folded tuna-&-mushroom filled pancakes canneloni-shape and covered with a similar sauce.
    Yum all round in our homes then!

  3. Oh I have a butternut squash so will give this a try - thanks !

  4. Looks lovely Alix, will definitely give this a try! xx

  5. Just printed off your recipe and shall be trying this one soon! Good wholesome autumnal food. M x