Creamy Butternut and Baby Spinach Gnocchi with Toasty Seeds and Nuts
Ingredients
- 2 medium shallots finely sliced
- 3 cloves of garlic minced
- 1/2 medium red bell pepper diced
- 2 tbs olive oil
- 500g butternut diced
- 500ml vegetable broth
- 2 tbs fresh thyme leaves
- 1 can coconut milk
- 3 cups baby spinach
- 500 g gnocchi uncooked
Preparation
Heat the olive oil in a heavy based pot on medium heat. Add the onion and saute from 10 minutes until softened. Add the garlic and thyme leaves and continue cooking until fragrant. Toss in the butternut and stir until well coated and starting to soften on the edges. Add the broth and bring to a boil. Turn down the heat and simmer for 20 to 30 minutes until the butternut is soft
In the meantime cook your gnocchi according to package instructions less a couple of minutes (so almost done). Once the butternut is soft, stir in the coconut milk, gnocchi and season to taste. Allow the falvours to combine by simmering for another 5 minutes, turn off the heat and stir in the baby spinach. Continue stirring for a couple of minutes until the spinach is wilted
I had some toasted seeds and nuts left over from the weekend which made a great topping
