Gnocchi With Butternut Squash (squacchi Perhaps!)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 lb butternut squash, peeled deseeded and cut into 1/2 inch chunks (1 small or 1/2 average sized squash will yield this amount)
• 3 tablespoons sun-dried tomatoes (from a jar of semi-dried tomatoes in olive oil)
• 2 tablespoons oil, from the jar or 2 tablespoons plain olive oil
• 1 (500 g) package of fresh gnocchi
• 100 g feta cheese, crumbled
• 2 tablespoons parmesan cheese, shavings
• seasoning (suggestions given in the instructions) or herbs, of your choice (suggestions given in the instructions)

Recipe

• 1 preheat your oven to 425 degrees f, 220 degrees c, gas mark 7.
• 2 toss the squash and oil together in large ovenproof dish, add your seasoning and herbs (a good grind of black pepper works well with 1 tablespoon of chopped fresh sage or 1 teaspoon of fresh rosemary - i don't think this needs salt so i suggest you go easy if you're adding salt too) and mix well.
• 3 place the dish on a high shelf in the oven and roast for about 20 minutes until the squash is tender and beginning to brown at the edges: then preheat your grill to high.
• 4 cook the gnocchi according to the pack instructions (the gnocchi will only take a few minutes to prepare so do this towards the end of the roasting time); drain gnocchi and add to the squash.
• 5 mix the semi-dried tomatoes with the squash, scatter the feta cheese evenly over the dish then do the same with the parmesan shavings.
• 6 place under the grill and cook until the cheeses melts and begins to bubble: serve immediately.