Autumn warmer
GOATS’ CHEESE, SAGE & CHORIZO GNOCCHI Serves: 4 ︱ Prep Time: 20 minutes ︱ Cooks: 45 minutes
INGREDIENTS 1 butternut squash, roasted whole ½ a spicy chorizo ring, diced 2 garlic cloves, finely diced Bunch of fresh sage leaves, finely chopped
70g soft goats’ cheese 1 pack of fresh gnocchi TO SERVE Grated Parmesan to taste
METHOD 1 Remove the seeds of the roasted squash and discard. Scoop out the filling and roughly mash with a fork in a bowl. 2 Fr y the chorizo on a medium to high heat for a few minutes in a large pan until it releases the oils, no need to add extra oil. 3 Add the garlic and sage to the chorizo and stir for a minute so it doesn't burn. 4 Add in the squash and stir in for a minute. 5 Turn the heat down and add the goats’ cheese and leave it to melt a little while you prep the gnocchi. Stir occasionally to make sure it does not stick to the pan, turn the heat off if you need to. 6 Boil your gnocchi in lightly salted water. Add a splash of the gnocchi water to the butternut squash mixture if it needs loosening. 7 Drain the gnocchi and fr y in a drizzle of olive oil in a fr ying pan until golden and crisp. 8 Mix the gnocchi with the butternut squash mixture. 9 Finish with a generous grating of Parmesan.
DID YOU KNOW? You can buy freshly cut and grated Parmesan from our cheese counters in store.
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