Creamy butternut gnocchi

It’s quick, it’s easy and most of the ingredients are already in your store cupboard.
recipe, vegetables
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Recipe from: 20 July 2015
Preparation time: 10 min
Cooking time: 20 min


  • 15
    olive oil
  • 6
    spring onions, finely chopped
  • 2
    garlic, crushed
  • 300
    butternut, peeled and cubed
  • 5
    ground cinnamon
  • 400
    vegetable stock
  • 125
    fresh cream
  • 1
    ready-made potato gnocchi
  • Parmesan shavings, to serve
Servings: Change Serving


Heat the oil in a saucepan and sauté the spring onions and garlic. Add the butternut, cinnamon and stock, and simmer for 15 minutes or until the butternut is tender. Purée half of the mixture until smooth, add the cream and simmer for two minutes. Season to taste.

Cook the potato gnocchi according to the packet instructions and toss in the sauce. Top with pieces of butternut and sprinkle with shaved Parmesan.

Text and image:
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