Method
- Pre-heat the oven to 180c fan. Pop the squash into a roasting dish. Rub 1 tsp of the oil over the squash and season the cut side with loads of salt and pepper. Pop the garlic into the cavity of the squash and drizzle over the remaining little oil. Roast for 50-60 minutes or until the squash is tender. Fish the garlic out after about 45 minutes, once tender to the touch.
- Meanwhile, cook the gnocchi for 1-2 minutes in a pan of boiling water until they start to bob up to the surface. Scoop out some of the cooking water and drain. Give them a quick blast of the cold tap, whilst draining to stop them over cooking.
- Preheat the grill to high. Using a spoon, scoop the squash into a blender. Squeeze in the garlic and add the double cream, allspice, a pinch of salt and 50ml of the gnocchi water. Blitz until smooth. Pour into a shallow oven proof saucepan. Reheat over a medium heat and add the cheese. Mix well and cook, stirring occasionally, for 4-5 minutes until melted.
- Slap the gnocchi into the sauce and stir together. Top with as much cheese as you like, go as heavy or light as you like. grill for 8-10 minutes until golden and bubbly. Grab a spoon and dive in.
Ingredients
Serves 4
900g (ish) Butternut squash, cut in half and seeds removed
1 ½ tsp olive oil
1 blub of garlic
500g fresh gnocchi
150ml double cream
¼ tsp allspice
80g gouda, grated, plus extra for the topping
20g parmesan, grated, plus extra for the topping
Salt and pepper
