- 1 butternut squash
- 1 red onion
- 1 red pepper
- 1 tsp fennel seeds
- 1 garlic clove
- A handful of sage, leaves only
- 400g chopped tomatoes
- 400g gnocchi
- 120g feta
- 1 tbsp olive oil
- Sea salt
- Freshly ground pepper
- Large baking tray
- Medium ovenproof dish
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Halve the butternut squash and scoop out the seeds. Chop the squash into small chunks, around 2cm across (no need to peel the squash – the skin will soften as the it roasts, but you can peel it if you prefer). Peel and slice the red onion. Halve the red pepper and scoop out the seeds and white bits. Roughly chop the pepper.
- 2.
Spread the veg out on a large baking tray. Add 1 tbsp olive oil and a pinch of salt and pepper. Scatter over 1 tsp fennel seeds. Toss to coat everything in the seasoning and oil. Roast for 25 mins till the veg are starting to soften.
- 3.
While the veg roast, peel and grate or crush the garlic. Finely chop the sage leaves.
- 4.
Take the veg out of the oven. Transfer them to a medium ovenproof dish. Add the garlic and most of the sage (keep a pinch back for garnishing). Pour in the chopped tomatoes.
- 5.
Add the gnocchi to the dish and season with a little salt and pepper. Gently stir and turn everything over to mix it together. Crumble the feta over the top.
- 6.
Slide the dish back into the oven and bake for 25-30 mins till the top is golden and bubbling. Serve the gnocchi and veg bake in warm bowls, garnished with the last of the chopped sage.
- Tip
The Right Roast
Roasting the veg on a baking tray first makes sure they brown all over, and makes the most of their flavour. If you squash them into an ovenproof dish to roast, they would steam rather than roast. Once roasted, they’re ready to get cosy in a baking dish with the gnocchi, and soften up while they bake.