Butternut Squash and Sage Gnocchi | Slimming & Weight Watchers Friendly
Sit back and let your oven do all the hard work for this easy midweek meal! Our Butternut Squash and Sage Gnocchi is a simple, warming veggie bake, with minimal prep and bags of flavour. The sauce is creamy and cheesy, and the little potato dumplings will make sure you feel satisfied. There’ll be empty plates all round with this one!
Servings 4
Calories 396kcal
Equipment
- large shallow casserole dish, approx. 28cm diameter
Ingredients
- 500 g butternut squash, peeled, deseeded and cut into thin slices, approx. ½cm thick (prepared weight)
- 1 medium red onion, peeled and finely diced
- 2 garlic cloves, peeled and crushed
- low-calorie cooking spray
- 200 ml vegetable stock, 1 vegetable stock cube dissolved in 200ml boiling water
- 125 g reduced-fat cream cheese
- 200 ml skimmed milk
- ½ tsp onion granules
- 100 g reduced-fat mature Cheddar cheese, grated
- 2 tsp wholegrain mustard
- 2 tsp dried sage
- freshly ground black pepper, to taste
- 500 g fresh gnocchi
Instructions
- Preheat the oven to 200°C fan. Place the butternut squash, onion and garlic in a large, shallow casserole dish and spray well with low-calorie cooking spray. Toss to coat evenly.
- Place in the oven and roast for 30 minutes, turning halfway through, or until the butternut squash is tender and the onion is soft.
- Add the cream cheese to the hot stock and stir until completely dissolved. Stir in the milk, onion granules, Cheddar cheese, mustard and sage. Season with freshly ground black pepper to taste.
- Put the gnocchi in the casserole dish, pour over the liquid mixture and stir gently. Place in the oven, uncovered, and bake for 20 minutes until bubbling and golden brown. Serve.
Video
Nutrition
Serving: 454g | Calories: 396kcal | Carbohydrates: 52g | Protein: 21g | Fat: 11g | Saturated Fat: 6.3g | Sodium: 3300mg | Fiber: 5.2g | Sugar: 13g
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