Gnocchi with roasted squash & cheese sauce
500 g, peeled, deseeded and cut into chunks
2 medium, sliced into wedges
Calorie controlled cooking spray
1 teaspoons, level, or use about a dozen of fresh sage leaves to garnish
400 g, pack
Medium fat soft cheese
200 g, tub, with herbs
- Preheat the oven to Gas Mark 6/200°C/400°F.
- Put the squash and onions into a roasting tin and spray with low fat cooking spray. Season. Roast for about 40 minutes, until tender, turning the vegetables and adding the sage leaves after 20 minutes.
- Cook the gnocchi according to pack instructions, timing it so that it is ready when the vegetables are done.
- Gently heat the low fat soft cheese in a large saucepan, stirring in the milk to make a smooth sauce. Add the cooked gnocchi and stir gently to coat. Mix with the vegetables, sprinkle with ground black pepper and serve, garnished with sage leaves.