Page title and description

Vegetarian mains
Squash and sheep's cheese gnocchi with garlic and rosemary
Cook's notes
Although served as a side you can chop a handful of the rocket and add it to the frying pan at the end to add a flash of green to the dish. It will wilt fast and add an interesting bitter note.Ingredients
- 1 butternut squash
- light olive oil
- 1 whole garlic bulb
- 75g Wootton white cheese
- 50g rocket
- 10g rosemary
- 1 lemon
- 250g potato gnocchi
- 25g butter
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
30 min
PT30M
-
Step 1
Put a large pan of salted water on to boil. Preheat your oven to 220°C/Gas Mark 8. Break the garlic bulb into its separate cloves. Peel each one but keep them whole. Pop them in the water and simmer them gently for 20 minutes. -
Step 2
Peel the squash, split it in half and remove the soft seedy core with a spoon. Chop the flesh into 1½ cm chunks. Put them in a roasting tray. Oil and season well with salt and pepper. Put the squash in the oven to roast for about 25 minutes, until tender and slightly coloured at the edges. -
Step 3
While the squash roasts, wash the rocket and shake or spin it dry. Coarsely grate the sheep's cheese. Zest and juice the lemon. Strip the leaves from a large stalk of rosemary and finely chop them. Check the garlic, it is ready when it gives easily to the tip of a knife. -
Step 4
Remove them from the pan, keeping the water boiling. Split the larger cloves into quarter's, lengthways, split the smaller ones in half. Drop the gnocchi into the water. Boil for 2-3 minutes, or until they begin to float. Drain and keep to one side. -
Step 5
While the gnocchi cook, dress the rocket with olive oil, a dash of lemon juice and a pinch of salt and pepper to your taste. Put a frying pan on to heat. Add the butter and let it begin to foam. Add the garlic cloves and fry on a medium heat for 2 minutes until starting to colour. -
Step 6
Add the gnocchi and chopped rosemary. Fry for a further 2 minutes before adding the squash. Cook for 1 more minute. Add two thirds of the sheep's cheese and a dash of lemon juice. Now would be the time to add a handful of rocket if the fancy takes you (see cook's note). -
Step 7
Toss everything together and check the seasoning. Divide between 2 bowls. Garnish with a sprinkle of lemon zest, the remaining cheese and a few turns of pepper. Serve the rocket on the side.