Gnocchi with roasted squash and goat’s cheese
Ingredients
- 500g fresh potato gnocchi
- 1 small butternut squash
- 3 cloves of garlic
- 2 tablespoons of olive oil from Nîmes PDO
- 1 tbsp balsamic vinegar
- 1 teaspoon of honey
- 5 sage leaves
- 200g of baby spinach
- 150g of goat’s cheese
- salt, pepper
Tip
Instructions
- Preheat the oven to 180°C.
Cut the butternut squash in half, remove the seeds, peel it and dice it.
Mix the diced squash with 1 tbsp Picholine olive oil, the vinegar, honey, chopped sage and finely sliced garlic cloves. Season with salt and pepper, spread out in a baking dish and bake for 30 minutes, stirring once or twice during cooking. The squash should be tender.
Bring a large saucepan of salted water to the boil and cook the gnocchi according to the instructions on the packet, adding the baby spinach leaves 1 minute before the end of the cooking time. Drain.
- Mix the gnocchi with the roasted squash, drizzle with a tablespoon of olive oil and sprinkle with roughly crumbled goat’s cheese.
Tip
For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.
Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence.
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