Gar­den fresh recipe

Meet gnoc­chi with its new com­pan­ions

Ontario Gardener Magazine - - CONTENTS - By Ian Leatt

Through my many trav­els abroad I have ex­pe­ri­enced a huge num­ber of flavours, flavours that take your breath away. From the hot to the cold and the sweet to the sour ev­ery one of them has been a plea­sure. One such flavour­ful and easy to pre­pare meal, for lunch or din­ner, is this Gnoc­chi with Roasted Squash and Goat’s Cheese.

A taste of Europe on your doorstep, this col­or­ful dish makes the most of gnoc­chi’s great pair­ing with cheese and squash. This sim­ple recipe may fast be­come a fa­vorite not only for you but your friends as well.


1 large but­ter­nut squash, cut into chunks 1 full gar­lic clove

3 tbsp. olive oil

500 gram pack gnoc­chi

200 grams of baby spinach

100 grams of goat’s cheese

Pre-heat your oven to 350 F. Place the squash into a roast­ing tin with the gar­lic and oil, salt and pep­per and mix well. Roast for 20 min­utes, shak­ing the pan half­way through un­til ten­der and golden.

Mean­while, boil the gnoc­chi ac­cord­ing to pack in­struc­tions. With a few sec­onds to go, throw in the spinach, then drain the gnoc­chi and spinach to­gether. Tip into the roast­ing tin, and mix ev­ery­thing to­gether well, mash­ing the soft­ened gar­lic. Spoon onto warm serv­ing plates, then crum­ble the cheese over top just be­fore serv­ing.

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