500 g butternut squash, peeled, de-seeded and cut into chunks
2 medium onion(s), sliced into wedges
5 spray low-fat cooking spray
1 teaspoon dried sage, or use about a dozen of fresh sage leaves to garnish
400 g gnocchi, pack
200 g low-fat soft cheese, tub, with herbs
6 tablespoon skimmed milk
1 pinch salt
1 teaspoon pepper, freshly ground black
Preheat the oven to Gas Mark 6 / 200°C / 400°F.
Put the squash and onions into a roasting tin and spray with low fat cooking spray. Season.
Roast for about 40 minutes, until tender, turning the vegetables and adding the sage leaves
after 20 minutes.
Cook the gnocchi according to pack instructions, timing it so that it is ready when the
vegetables are done. Gently heat the low fat soft cheese in a large saucepan, stirring in the
milk to make a smooth sauce. Add the cooked gnocchi and stir gently to coat. Mix with the
vegetables, sprinkle with ground black pepper and serve, garnished with sage leaves.
2 medium onion(s), sliced into wedges
5 spray low-fat cooking spray
1 teaspoon dried sage, or use about a dozen of fresh sage leaves to garnish
400 g gnocchi, pack
200 g low-fat soft cheese, tub, with herbs
6 tablespoon skimmed milk
1 pinch salt
1 teaspoon pepper, freshly ground black
Preheat the oven to Gas Mark 6 / 200°C / 400°F.
Put the squash and onions into a roasting tin and spray with low fat cooking spray. Season.
Roast for about 40 minutes, until tender, turning the vegetables and adding the sage leaves
after 20 minutes.
Cook the gnocchi according to pack instructions, timing it so that it is ready when the
vegetables are done. Gently heat the low fat soft cheese in a large saucepan, stirring in the
milk to make a smooth sauce. Add the cooked gnocchi and stir gently to coat. Mix with the
vegetables, sprinkle with ground black pepper and serve, garnished with sage leaves.
Little Leakers
Thai Green Chicken
