Gnocchi with butternut squash & spinach

• Gnocchi1kg
• Butternut squash1
• Frozen chopped spinach150g
• Butter30g
• Garlic (4 bulbs, approx 40 cloves)2
• Mature cheddar40g

Plus salt and pepper. About £3.52 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Peel and deseed 1 butternut squash, cut into small cubes, toss with a little oil and roast for 25 minutes until soft and golden.

3. 3

   Boil 1kg gnocchi for 2 minutes until they float, then drain.

4. 4

   Melt 30g butter in a large frying pan, add 2 crushed garlic cloves and the gnocchi and fry for 5 minutes until golden. Add 150g frozen spinach until wilted.

5. 5

   Toss with the squash, season and serve with 40g grated cheddar.