Gnocchi with Mushrooms & Butternut Squash
Delicate potato gnocchi served in a rich, creamy coconut sauce, complemented by spinach and sweet butternut squash.
Ingredients: (2 portions)
1tsp Olive Oil
1tbsp Salted Butter
1 small Onion (finely chopped)
300g Butternut Squash (peeled & cubed)
50g Mushrooms (chopped or sliced)
50g Spinach (fresh or frozen)
2 small Cans Exotic Food Coconut Milk
1/2 Chicken or Vegetable Stock Cube (crumbled)
500g Fresh Potato Gnocchi
1tbsp Grated Cheese
Fresh Parsley (finely chopped)
Salt & Pepper (to taste)
Method:
In a hot skillet, fry the onion in the oil and butter until translucent.
Add the butternut squash and continue to cook until the squash is soft, then add the mushrooms.
Mix well and cook for a couple of minutes.
Add the spinach and mix well. If using fresh spinach, lower the heat and cover for a couple of minutes until the spinach has wilted.
Add the coconut milk, stock cube, and freshly ground pepper.
Mix well and bring to a boil.
Add the gnocchi, mix well and cover.
Cook on a low flame for about 5 minutes or until the gnocchi are cooked through.
Adjust with salt (if needed) and finish it off with grated cheese and freshly chopped parsley.
Mix and serve immediately.
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