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Feed your appetite for cooking with Penguin’s expert authors

Feed your appetite for cooking with Penguin’s expert authors

Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

Rukmini Iyer’s Crispy Gnocchi with Mushrooms, Squash and Sage

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Rukmini Iyer’s Crispy Gnocchi with Mushrooms, Squash and Sage

Warm up your autumn evenings with this easy gnocchi traybake, packed with squash and mushrooms and finished with a basil dressing for freshness.
Serves 2
Total 45 min
Prep 10 min
Cook 35 min
Easy

Introduction from Rukmini Iyer

This is a lovely autumnal dish. Mushrooms and squash are a great pairing, and the sage brings it all together. Serve with a quick basil dressing for a flavourful dinner on a cold night.

Ingredients

500g gnocchi
500g squash, peeled and cut into 1cm cubes
300g baby chestnut mushrooms
3 tbsp olive oil
20g fresh sage leaves
1 tsp sea salt
freshly ground black pepper
For the dressing:
30g fresh basil, very finely chopped
30g pine nuts, finely chopped
3 tbsp olive oil
1 clove of garlic, finely grated
1 tsp sea salt
½ tbsp lemon juice

Method

Preheat the oven to 200°C fan/220°C/gas 7.

Put the gnocchi into a large bowl and pour over a kettleful of boiling water. Leave to stand for 2 minutes, then drain well.

Mix the gnocchi with the squash, mushrooms, oil and sage leaves in a roasting tin large enough to take everything in one layer. Season well with the salt and black pepper, then transfer to the oven and roast for 35 minutes.

Meanwhile, mix the basil, pine nuts, oil, garlic, sea salt and lemon juice together for the dressing, then taste and adjust the seasoning as needed.

Serve the crispy gnocchi with the dressing alongside.

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From the book: The Green Roasting Tin

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