Creamy baked gnocchi with squash spinach
Ingredients
- 600g butternut squash peeled, deseeded and cut into small chunks (450g prepared weight)
- 1 tbsp olive oil plus a drizzle (for optional air-frying)
- 2 garlic cloves crushed
- 160g baby leaf spinach
- 250g mascarpone
- grating of nutmeg
- 30g parmesan or vegetarian alternative grated
- 500g gnocchi
- 3 tbsp fresh or dried breadcrumbs
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