Gnocchis à la courge butternut, saucisse et chou kale

Ingrédients

• 3 1/2 cups butternut squash
• 4 cups kale (chopped (I use ready-chopped and washed but if washing and chopping yourself, remove any tough stems))
• 17 ounces gnocchi (or about 4 cups (I like store-bought gnocchi from the refrigerator section))
• 3 tablespoons olive oil (roughly, for cooking)
• 1 onion (chopped)
• 2 garlic cloves (crushed )
• 4 pork sausages (good quality, or 12 to 14 ounces of ground sausage)
• 1/2 teaspoon fennel seeds
• 1 teaspoon dried thyme
• 1 3/4 cups passata ((smooth, strained, uncooked tomato puree - usually found near the pasta sauces))
• 1/2 tablespoon balsamic vinegar ((optional, it just adds some depth of flavor to the sauce))
• 1 small bunch fresh basil (washed and chopped)
• 1/4 teaspoon pepper (optional)
• 1 ball mozzarella (torn into pieces)
• 1/3 cup parmesan cheese (grated)

Préparation

1. 1

   Preheat oven to 390F/200C and roast butternut squash in oil and seasoning for around 30 minutes or until soft.: Pre-heat the oven to 390F/200C. Line a large baking sheet with baking paper. Scatter the cubed/chopped butternut squash over it, then toss with around two tablespoons of the olive oil, and a little salt and pepper (if you like). Roast for around 30 minutes or until golden and soft, tossing half way through.

2. 2

   Cook the kale and gnocchi in boiling water for a few minutes.: Cook the kale in a large saucepan of boiling water for around 5 minutes. Then add the gnocchi to the water and cook for a further 2 minutes. Drain and set aside.

3. 3

   Cook the onion until softened, then stir in the garlic.: Heat up the rest of the olive oil in a large frying pan on a medium high heat. Cook the onion, stirring, for a few minutes until softened. Stir in the garlic.

4. 4

   Squeeze the meat out of the sausages and cook, then add the herbs, passata and basil.: Run a knife down the side of the sausages and squeeze the meat out into the pan. Cook the sausage, breaking it up as you go. Then stir in the thyme, fennel seeds, passata, basil, pepper and balsamic vinegar (if you like).

5. 5

   Stir in the squash, kale and gnocchi, empty mixture into a baking dish, sprinkle over cheeses and bake for 20 minutes.: Now stir the roasted butternut squash, kale and gnocchi into the tomato and sausage sauce. Empty the mixture into a medium-sized baking dish. Dot the mozzarella pieces over the top and sprinkle over the parmesan. Bake for about 20 minutes or until bubbling.