Name: Creamy butternut gnocchi
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 15 ml fresh chillies 573; 6 ml spring onions finely chopped; 2 cloves garlic cloves, crushed; 300 g butternut peeled and cubed; 5 ml cinnamon ground; 400 ml stock vegetable; 125 ml cream fresh; 1 kg gnocchi; parmesan cheese shavings, to serve

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Ingredients (9)

15 ml	fresh chillies — 573
6 ml	spring onions — finely chopped
2 cloves	garlic — cloves, crushed
300 g	butternut — peeled and cubed
5 ml	cinnamon — ground
400 ml	stock — vegetable
125 ml	cream — fresh
1 kg	gnocchi
	parmesan cheese — shavings, to serve

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Method:

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: Ideas magazine

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