Vegan Gnocchi with Butternut and Sage Traybake
A delicious and easy recipe for a vegan gnocchi with butternut squash and sage traybake from Sam Dixon's Broke Vegan: One Pot.
Equipment
- Baking sheet
- Parchment
- mixing bowl
Ingredients
- 1 medium butternut squash (around 500 g - 17.5 oz) peeled and cut into 1 cm thick slices, cubes will work as well
- 2 T olive oil
- pinch chili flakes
- pinch salt
- pinch freshly ground black pepper
- 500 g - 17.5 oz ready-made gnocchi note: generally store-bought gnocchi is vegan but be sure to check
- 3 cloves garlic peeled and finely chopped/ pressed
- 6 sage leaves coarsely chopped
Instructions
- Preheat the oven to 200° C/ 395° F and line a baking sheet with some parchment.
- In a large mixing bowl mix together the sliced butternut squash with 2 T of olive oil and a pinch of chili flakes, salt and freshly ground black pepper each until all the slices are well-coated.
- Spread out on a the lined baking sheet in a single layer and bake for 20 minutes until soft and golden brown.
- In the meantime, mix the gnocchi, 3 cloves of finely chopped/ pressed/ whatever garlic and 6 leaves of coarsely chopped sage in the same mixing bowl you used for the squash. This will give the gnocchi a nice little coat of olive oil as well.
- Add the gnocchi, garlic and sage mixture to the baking sheet, mix everything well and bake for another 30 minutes before serving.
Notes
- I halved this recipe for a single serving and that worked just fine
- This doesn't reheat well because in reheating it, the gnocchi either become too dry or lose all their crunch so make a portion you can eat in one sitting, or if you have to: avoid baking the gnocchi ahead of time or accept you will have a different eating experience on the second day
- I did eat my left-overs because I have a hard time throwing away food, I reheated it in a non-stick frying pan and steamed them with a tiny bit of water and a lid for a few minutes before removing the lid and trying to let it get some crunch back
- I found the day 2 version was helped immensely by adding some (non-vegan) feta