Truffle and Squash Gnocchi


Serves 2

1/3 large squash, chopped into big chunks

2 servings of gnocchi

150g Nush chive almond spread

1/4 tsp garlic powder

1/4 tsp dried sage

Sprinkle ground mace/ cinnamon

Truffle oil

Herbs to top (a mix of sage & rosemary)

Chilli flakes


Preheat your oven to 180°C.

Peel and dice your squash into large cubes, add to a baking tray and drizzle with olive oil and salt and pepper before roasting for 20-30 minutes until soft. Once cooked, remove from oven, and place your oven to its grill setting.

Add 3/4 of your cream cheese and herbs to a medium saucepan on medium heat and add a splash of water until you have a creamy sauce. Add your uncooked gnocchi, and a generous pinch of salt, along with another big splash of water, and a drizzle of truffle oil.

Cover your pan with a lid, allowing your gnocchi to steam and cook through.
After a couple of minutes, check if your gnocchi is cooked, then when it is, add your cooked squash, and cover the pan with a lid again – you may need to add a splash more water, if your sauce thickens too much.

Season to taste, then add the gnocchi & sauce to an ovenproof dish/ bowl.

Add the remaining cream cheese to the top in blobs, then add to the oven, allowing to grill for 10-12 minutes, or until the top is browned.

Remove from the oven, drizzle with truffle oil, add a sprinkle of chilli flakes, salt and pepper, and any herbs.