✨🍂BUTTERNUT AND RICOTTA GNOCCHI BAKE 🍂✨You will need to serve 2 big portions 1 LARGE butternut or 2 small (about 550g prepped weight) 8 picked sage leaves (or use thyme if you can’t get sage) 200g ricotta 220g gnocchi 1 lemon 1 garlic clove 150g half fat creme fraiche 150-200ml chicken stock Topping: 3-4 tbsp breadcrumbs, 15g parmesan and 15g cheddar. 1. Pre heat the oven to 200c fan. Dice the butternut into 2cm cubes and season with salt, pepper and olive oil. Roast for 20 mins then add in the sage and roast for a final 5 minutes. 2. Take 1/2 of the roasted diced butternut and blend with 150g creme fraiche, 1 tsp chopped garlic, 1 tsp honey, pepper and 100ml stock to start, adding in the extra 50ml if it needs extra loosening. It should be the consistency of a pasta sauce, not too thick or your gnocchi will be dry! Season to taste. 4. Turn the oven up to 210c fan. 5. Mix the ricotta with lemon zest, add a good pinch of salt, pepper, and 1 grated garlic clove. Put the gnocchi onto boil in salted water until cooked. Drain well. Mix breadcrumbs, cheddar, parmesan in a small bowl. 6. Tip the cooked gnocchi into a baking dish, add the remaining roasted butternut and sage. Drizzle over the sauce to coat all the gnocchi and top with a scattering of breadcrumbs. Bake for 5-10 minutes just to brown the top (feel free to turn on the grill, just watch it doesn’t burn. Dive in and enjoy 🤍 #healthyrecipes #comfortfood #autumnvibes #cosyszn