Butternut, Sage and Avo Crème Gnocchi

  • Prep: 25 minutes
  • Cook: 45 minutes
  • Ready in: 70 minutes
  • Serves 4

Share:

Recipe

Ingredients:
  • 500 g packet butternut cubes, cut into 1 cm blocks
  • Olive or avocado oil for cooking
  • Salt and pepper
  • 3 avocados
  • 125 ml (½ cup) sour cream
  • 2 x 500 g packets gnocchi
  • Handful sage, leaves picked

Description

Method:
  1. Preheat oven to 200°C. Place the butternut on a baking paper lined tray. Drizzle with oil and season with salt and pepper. Roast for about 35 minutes or until tender.
  2. Meanwhile, for the avocado crème, blitz together the flesh of 1 of the avocados and sour cream. Season with salt and pepper.
  3. Cook the gnocchi in salted boiling water until they start to float. Drain.
  4. Heat a splash of oil in a large frying pan over medium heat. Cook the sage for about 1 minute or until crisp. Drain on paper towel. Fry the gnocchi in the same pan on medium high, tossing for about 5 minutes or until golden.
  5. Cut the remaining 2 avocados in half and remove stones. Season with salt and pepper and fill the holes with the sauce.
  6. Divide the gnocchi, butternut, avocado halves, dollops of remaining avocado cream and crispy sage between 4 serving plates.