Nhoque de abóbora com linguiça de frango

Ingredientes

• 400 g frozen butternut squash chunks
• 3 unpeeled garlic cloves
• 2 tbsp olive oil
• 1/2 chicken stock cube*
• 20 g pine nuts
• 1 x 340g pack Heck Gluten-free Chicken Chipolatas
• 60 g lighter crème fraîche
• 40 g parmesan, finely grated, plus extra to serve
• 1 x 500g pack gnocchi*
• 1 x 200g bag baby leaf spinach

Modo de preparo

1. 1

   Preheat the oven to 220°C, fan 200°C, gas 7. Put the butternut squash and garlic cloves on a lined baking tray, then toss with 1 tablespoon of the oil. Season and roast for 30 minutes until golden and tender.

2. 2

   Meanwhile, dissolve the stock cube in 200ml of just-boiled water; set aside to cool. Toast the pine nuts in a large non-stick frying pan for a few minutes, or until golden; set aside. Heat the remaining oil in the same pan over a medium heat and fry the chipolatas for 8-10 minutes, turning regularly. Once browned all over, remove to a plate and set aside. Bring a large pan of salted water to the boil.

3. 3

   Meanwhile, squeeze the roasted garlic flesh from the skins. Tip the roasted butternut squash and roasted garlic into a blender (or use a handheld stick blender) with the crème fraîche, parmesan and stock. Blend until smooth. Cut the chipolatas into chunks.

4. 4

   Cook the gnocchi in the boiling water for 2 minutes, or until they bob to the surface. Meanwhile, put the spinach in a colander. Drain the gnocchi over the spinach to wilt, then return both the gnocchi and spinach to the pan. Stir in the butternut squash sauce and sausage chunks. Set over a low heat and cook for 2-3 minutes, stirring, until heated through. Spoon into shallow bowls and scatter over extra parmesan and the pine nuts to serve. *Use gluten-free gnocchi and check your stock is gluten-free, if required.