Another great way to use squash with a tasty autumn recipe!
Ingredients:
1 pack fresh gnocchi
1/2 roasted butternut squash, chopped
1 can chickpeas, rinsed
2 cups kale, chopped
1 veggie stock cube
1 red onion, finely chopped
1 clove garlic, crushed
Salt & pepper
2 tbsp oil
2 tbsp Balsamic vinegar, to serve
2 cups kale, chopped
1 veggie stock cube
1 red onion, finely chopped
1 clove garlic, crushed
Salt & pepper
2 tbsp oil
2 tbsp Balsamic vinegar, to serve
Method:
1. Fry off the onion, garlic and stock cube in oil for 2 minutes and then add in the gnocchi, fry for a few minutes on each side.
2. Add in the squash, chickpeas and kale, season with salt & pepper and warm through.
3. Serve up with a drizzle of balsamic vinegar and enjoy! Cassidy xx
1. Fry off the onion, garlic and stock cube in oil for 2 minutes and then add in the gnocchi, fry for a few minutes on each side.
2. Add in the squash, chickpeas and kale, season with salt & pepper and warm through.
3. Serve up with a drizzle of balsamic vinegar and enjoy! Cassidy xx
