Smashed Pumpkin Gnocchi Salad

A flavour-packed seasonal salad with crispy smashed gnocchi.

40 minutes cook

Serves 3

Mia Jacobs

Ingredients

For the roasted veg

250gbutternut squash, peeled and cubed

1 small red onion, sliced

1/2 tspchilli powder

1 tspsmoked paprika

1 tspthyme/rosemary

1 tspred pepper flakes

2garlic cloves, grated

The smashed gnocchi

450gpumpkin gnocchi (shop-bought)

1 tbspolive oil

to tastesalt

The dressing

4 tspdijon mustard

2 tbspred wine vinegar

60mlolive oil

2 tspagave

to tastesalt and freshly cracked pepper

To serve

60gkale, massaged

100gvegan feta

10-15sage leaves, fried for 10 seconds until crisp

a handfulpecans

a handfuldried cranberries

If you loved our first smashed gnocchi salad, you'll love this autumnal version with kale, pumpkin gnocchi, pecans, crumbled feta, roasted squash and onions and a balsamic dressing.

Method

Preheat the oven to 200 degrees celsius. Place the cubed butternut squash and sliced onions on a baking tray. Season with all the spices, salt and freshly cracked pepper. Place in the oven to roast for 30 minutes or until soft and lightly charred and jammy.

Cook the gnocchi according to packet instructions. Drain and coat in 1 tbsp olive oil and a pinch of salt.

Tip onto a lined baking tray (you might need 2) and flatten all the pieces of gnocchi with the bottom of a glass. Drizzle over some more olive oil then place in the oven and roast for 20-30 minutes or until crisp and golden brown.

Mix together all the ingredients for the dressing, adjusting seasonings as desired then vigorously massage the kale in a mixing bowl until it's tender and vibrant green.

When the gnocchi is crisp, remove from the oven and mix with all the rest of the ingredients. Pour over as much dressing as desired, serve with extra feta and pecans on top and enjoy!