Rukmini Iyer’s crispy baked squash and gnocchi gratin with creme fraiche, feta and kale | Feasting with Ocado

This can be a fantastic, autumnal rib-sticker of a dish, combining rosemary and chilli roasted squash with just-blanched gnocchi (I’ve used De Cecco’s from Ocado), kale and creme fraiche, and completed with feta and a crunchy breadcrumb topping. Excellent to feed a crowd – however for those who’re cooking for fewer folks, it’s good warmed by the subsequent day too. Or, for a Halloweeny twist, sub out the squash for pumpkin.

Immediately store all these elements from ocado.com/pumpkingnocchi

Crispy baked squash and gnocchi gratin with creme fraiche, feta and kale

Prep 15 min
Prepare dinner 55 min
Serves 4-6

1kg squash or pumpkin, peeled, deseeded and lower into 1½ cm cubes
1 sprig rosemary, needles chopped
1 tsp chilli flakes
1 tsp sea salt flakes
1 ½ tbsp olive oil
1kg potato gnocchi
250g sliced kale
500ml creme fraiche
200g feta cheese,
crumbled
Huge handful panko breadcrumbs
Black pepper,
freshly floor

Preheat the oven to 200C/(180C fan)/390F/gasoline 6. Tip the squash or pumpkin, rosemary, chilli flakes, sea salt flakes and olive oil into a big, deep roasting tin. Combine effectively, then switch to the oven to bake for 25 minutes, till simply softening.

Place the kale into a big bowl, and canopy with boiling water. Depart to take a seat for 2 minutes to blanch, then drain effectively and put aside.

Put the gnocchi into the bowl you simply used for the kale, and canopy with one other kettleful of boiling water. Depart to take a seat for 2 minutes to blanch, then drain effectively.

As soon as the squash has had 25 minutes within the oven, take away from the oven and gently stir by the blanched kale, gnocchi and creme fraiche till evenly blended. (It doesn’t matter that the gnocchi received’t sit multi function layer, as it is a gratin-style dish.)

Scatter over the feta cheese, then a giant handful or so of panko breadcrumbs and a superb quantity of freshly floor black pepper. Drizzle with a bit of olive oil if you want, then switch to the oven to bake for half-hour, till golden brown and crisp on high.

Serve scorching, with some roasted cherry tomatoes or a inexperienced salad on the aspect if you want. Pairs effectively with an oaky chardonnay.

The most recent e book in Rukmini’s Roasting Tin collection, The Candy Roasting Tin, is out now by Sq. Peg. All the elements for this indulgent autumnal chunk can be found on Ocado.com, providing extra selection than some other grocery store

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