It’s slightly unusual to roast gnocchi, but cooking it this way is so easy and makes it wonderfully chewy and crispy, perfect for a spicy, warm winter salad.
Ingredients
² medium butternut squash, peeled and deseeded (approx. 600g)
Preheat the oven to 180°C/160°C fan. Cut the squash into gnocchi-sized cubes and place in a shallow-sided roasting tray along with the gnocchi, oil, cayenne pepper, allspice, cinnamon, maple syrup, hazelnuts and a quarter teaspoon of sea salt. Mix well so everything is c