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Export 16 ingredients for grocery delivery
Step 1
Roast squash tossed in 2 tbsp olive oil and seasoned with salt at 200c for 20-25 minutes, turning halfway through cooking until golden.
Step 2
Finely chop the shallot then fry gently in 1 tbsp olive oil for 10 minutes stirring often until softened. Add the garlic, season with a generous grind of black pepper then cook for one more minute then remove from the heat, set aside and allow to cool.
Step 3
Blanch kale leaves for 1 minute in a large pan of boiling water, drain and quickly cool under running water or placing straight into a bowl of iced water. Drain and squeeze the leaves dry then roughly chop and transfer to a mixing bowl with ⅓ (approx of the roasted squash.
Step 4
Add the remaining ⅔ rds of the roast squash (approx 200g) along with the onion and garlic to the cup of a high-power blender. Add crematta, oat milk, yeast, chilli flakes, seasonings and the cooking water. Blitz for between 30 seconds and 1 minute until you have a creamy sauce. Taste and adjust seasoning to suit if required.
Step 5
Melt the butter in a pan until foaming, toss in the panko, nuts and seeds and stir to combine, ensuring that the mixture is evenly coated. Remove from the heat.
Step 6
Bring the water used to blanch the kale back to a boil, cook the gnocchi for 2 minutes before transferring to the bowl with the kale. Add the creamy squash sauce and stir, coating the gnocchi, kale and roasted squash.
Step 7
Transfer to individual ovenproof dishes, top with the nut and seeds before baking for 8 minutes at 220c until the top is golden. Remove from the oven, allow to sit for a minute then serve and enjoy!
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