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