Gnocchi with roasted butternut, mushrooms and hazelnuts

Name: Gnocchi with roasted butternut, mushrooms and hazelnuts
Prep time: 30 min
Total time: 30 min
Yield: 4 people
Cuisine: European
Ingredients: 1 1/2 lb, peeled and cubed butternut squash; 18 oz gnocchi; 10 oz, sliced mixed mushrooms; 2, sliced shallots; 1/2 cup, roughly chopped hazelnuts; 2 tbsp butter; 2 tbsp olive oil; 1 tbsp, chopped sage; 1/2 cup, grated Parmesan; to taste salt; to taste black pepper

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Gnocchi with roasted butternut, mushrooms and hazelnuts is a vegetarian plate full of soft, earthy and crunchy flavours.

Why roast butternut for gnocchi?

Roasting butternut concentrates its flavour and brings out sweetness. That works well with soft gnocchi, earthy mushrooms and hazelnuts that add extra bite.

Serves: 4 people

Preparation time: 30 min

Ingredients

butternut squash – 1 1/2 lb, peeled and cubed
gnocchi – 18 oz
mixed mushrooms – 10 oz, sliced
shallots – 2, sliced
hazelnuts – 1/2 cup, roughly chopped
butter – 2 tbsp
olive oil – 2 tbsp
sage – 1 tbsp, chopped
Parmesan – 1/2 cup, grated
salt – to taste
black pepper – to taste

Method

STEP 1
Heat the oven to 400°F. Toss the butternut with 1 tablespoon olive oil, salt and pepper and roast for 25 minutes.
STEP 2
Cook the gnocchi according to the package instructions and drain well.
STEP 3
Heat the butter and remaining olive oil in a wide skillet. Sauté the shallots and mushrooms until deeply golden. Add the sage.
STEP 4
Add the gnocchi and pan-fry for a few minutes until lightly crisp.
STEP 5
Fold in the roasted butternut and hazelnuts, then finish with Parmesan before serving.