This gnocchi is crispy, cheesy, fluffy and so tasty. Paired with roasted butternut squash & kale for big cosy vibes.
700gbutternut squash, frozen & cubed (£1.45)
1kg2 packs gnocchi (£1.25x2)=(£2.50)
2garlic cloves, minced (£0.39)
Salt & Pepper
Add the frozen butternut squash into your airfryer for 15 minutes at 200°C.
Meanwhile, add gnocchi and stock into a nonstick frying pan over a medium/high heat. Cook until all of the stock is absorbed, this will take around 5 mins.
Then, for maximum crispiness, remove half of the gnocchi and coat the gnocchi remaining in the pan in ½ tbsp of olive oil. Leave for 5-7 minutes to fry until golden and crispy on one side. Set aside and repeat with the other half, adding another ½ tbsp of olive oil.
During this time, your airfryer timer should go off, add 1 tbsp of olive oil, salt and pepper over the butternut squash and cook for another 10 minutes.
Setting the two batches of crispy gnocchi aside, add kale, butter and garlic into the pan to fry for 2 minutes. Then add the crispy gnocchi back into the pan, along with the roasted squash.
Season with salt and lots of pepper. Sprinkle over a generous amount of parm and top with fresh basil. Dig in!
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