Crispy Gnocchi Winter Veg Traybake

Name: Crispy Gnocchi Winter Veg Traybake
Total time: 45 minutes
Yield: 3
Ingredients: ½ small butternut squash, peeled and cut into small cubes; 1 red onion, cut into wedges; 200g Brussels sprouts, halved; 1 small garlic bulb; 2 tbsp Mellow Yellow Cold Pressed Rapeseed Oil; Spices: 1 tsp smoked paprika 1 tsp mixed herbs Salt & black pepper; 500g fresh gnocchi; 80g cavolo nero, de-stemmed and roughly sliced; Lemon, chilli & roasted garlic dressing: 3–4 roasted garlic cloves 1 tbsp Mellow Yellow Cold Pressed Rapeseed Oil 2 tbsp Mellow Yellow Chilli Oil 1 tsp honey Zest & juice of ½ lemon Salt; To finish: Stracciatella, Parmesan, fresh parsley, extra chilli oil

45 minutes

This crispy gnocchi by Heather at Rhind & Dine combines caramelised seasonal veg, pillowy gnocchi, roasted garlic and a bright, spicy lemon dressing, all finished with creamy stracciatella.

Heather uses our Mellow Yellow Cold Pressed Rapeseed Oil for its gentle, nutty richness that lets the veg shine (and crisps the gnocchi to perfection) then adds a drizzle of our Chilli Oil for a warm, subtle heat that lifts the whole dish without overpowering it.

Method

1

Heat the oven to 180°C/200°C fan.
2

Add the squash, onion, Brussels sprouts and garlic bulb to a large tray. Drizzle with Mellow Yellow Rapeseed Oil, sprinkle over smoked paprika and mixed herbs, season well and roast for 15 minutes.
3

Add the gnocchi with an extra drizzle of oil and pinch of salt, toss everything together and return to the oven for 20 minutes, until golden and crisp.
4

Toss cavolo nero lightly with oil and salt, then add to the tray for the final 8 minutes until just crisp.
5

Squeeze the roasted garlic from its skins and mash with Mellow Yellow Rapeseed and Chilli Oil, honey, lemon zest and juice. Season to taste.
6

Spoon the dressing over the hot traybake, gently toss, then finish with stracciatella, Parmesan, parsley and an extra drizzle of chilli oil.

½ small butternut squash, peeled and cut into small cubes
1 red onion, cut into wedges
200g Brussels sprouts, halved
1 small garlic bulb
2 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
Spices:
1 tsp smoked paprika
1 tsp mixed herbs
Salt & black pepper
500g fresh gnocchi
80g cavolo nero, de-stemmed and roughly sliced
Lemon, chilli & roasted garlic dressing:
3–4 roasted garlic cloves
1 tbsp Mellow Yellow Cold Pressed Rapeseed Oil
2 tbsp Mellow Yellow Chilli Oil
1 tsp honey
Zest & juice of ½ lemon
Salt
To finish:

Stracciatella, Parmesan, fresh parsley, extra chilli oil