Creamy Gnocchi Stuffed inside a Roasted Butternut Squash 

Ingredients (Serves 2)

  • 1 medium butternut squash (preferably organic) 

  • 1 medium diced white onion 

  • crushed garlic cloves 

  • 1 sprig of thyme 

  • 1 handful of your favourite vegan cheese (I used follow your heart mozzarella) 

  • 2 tbsp nutritional yeast

  • 300mls (low salt) vegetable stock 

  • 2 diced spring onions 

  • Salt and pepper 

  • 250g vegan gnocchi 

  • Handful of panko breadcrumbs

  • Truffle oil (optional) 

  1. Preheat your oven to 200 degrees. Carefully slice your squash in half, drizzle on a little olive oil and roast in the oven for 45 minutes or until the flesh is soft enough to pierce with a skewer.
  2. Set aside to cool. When cool scoop out some of the inner flesh and set aside. Reserve 1cm of the circumference of the squash to ensure it maintains its structure. Be very careful doing this. Discard the seeds. 
  3. Add 1 tbsp of olive oil to a large frying pan. When the oil is hot add your onion, garlic and thyme. Season with salt and pepper and sauté for 10 minutes on a gentle heat. 
  4. Roughly dice the squash flesh and add it to the pan, Sauté for a further 5 minutes. Next add your cheese, stock, spring onions and nutritional yeast. Simmer for 5 minutes whilst you prepare your gnocchi.

  5. Cook the gnocchi 2 minutes shy of the packet instructions. Using a slotted spoon add them directly to the sauce, Allow to simmer gently for 1-2 minutes. Add the mixture to the squash cavity. You will have some mixture remaining - this can be eaten for lunch the next day. 

  6. Sprinkle over some breadcrumbs and drizzle on some truffle oil (optional) 

  7. Grill in the oven for 5-10 minutes until the breadcrumbs are toasted and golden. Serve immediately!