Creamy baked gnocchi with squash and spinach

• butternut squash↗600g g

  peeled, seeded, cut into small cubes (450g usable weight)

• olive oil↗1 tbsp tbsp

  plus a drop (for optional air‑fryer cooking)

• garlic cloves↗2

  minced

• young leaf spinach↗160g g
• mascarpone↗250g g
• grated nutmeg↗
• parmesan or vegetarian alternative↗30g g

  grated

• gnocchi↗500g g
• fresh or dried breadcrumbs3 tbsp tbsp

Step-by-step instructions

1. 1

   Place the squash in a microwave‑safe bowl, add a splash of water and a pinch of seasoning, cover and microwave on high for 5 minutes. Alternatively, toss the squash with a drop of oil and some seasonings and cook for 12 minutes at 200 °C in an air‑fryer until soft and caramelised. It can also be roasted in the oven for 25 minutes.

2. 2

   Meanwhile, heat 2 tsp oil in a large heat‑proof skillet over medium heat and sauté the garlic for 30 seconds until fragrant but not browned. Add the spinach, season and cook until wilted.

3. 3

   When the squash is soft, roughly mash half of it with a fork. Add the mashed squash and mascarpone to the spinach, then pour in 150 ml water and stir until you have a smooth, creamy sauce. Add a generous amount of grated nutmeg and half the parmesan. Gently fold in the gnocchi and squash pieces so they are coated with the sauce. Simmer for 1‑2 minutes until heated through, adding a splash of water if the sauce is too thick. Sprinkle with breadcrumbs and the remaining parmesan.

4. 4

   Heat the grill to medium‑high temperature, then place the gnocchi under the grill for a few minutes until they turn golden and crisp at the edges.