Butternut Squash and Sage Gnocchi

4 Servings

500 g butternut squash, peeled, deseeded and cut into thin slices, approx. ½cm thick (prepared weight)
1 medium red onion, peeled and finely diced
2 garlic cloves, peeled and crushed
low-calorie cooking spray
200 ml vegetable stock, 1 vegetable stock cube dissolved in 200ml boiling water
125 g reduced-fat cream cheese
200 ml skimmed milk
½ tsp onion granules
100 g reduced-fat mature Cheddar cheese, grated
2 tsp wholegrain mustard
2 tsp dried sage
freshly ground black pepper, to taste
500 g fresh gnocchi

Preheat the oven to 200°C fan. Place the butternut squash, onion and garlic in a large, shallow casserole dish and spray well with low-calorie cooking spray. Toss to coat evenly.
Place in the oven and roast for 30 minutes, turning halfway through, or until the butternut squash is tender and the onion is soft.
Add the cream cheese to the hot stock and stir until completely dissolved. Stir in the milk, onion granules, Cheddar cheese, mustard and sage. Season with freshly ground black pepper to taste.
Put the gnocchi in the casserole dish, pour over the liquid mixture and stir gently. Place in the oven, uncovered, and bake for 20 minutes until bubbling and golden brown. Serve.

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