Oven-baked Squash Gnocchi | Vegan Recipes | Veganuary

Ingredients

• 1 large squash, about 1.5kg (the more starchy varieties of summer squash are best, such as butternut) peeled and cut into rough chunks olive oil, for roasting
• a little sea salt
• 1 large fennel bulb, thinly sliced lengthways
• 240g firm tofu, well drained
• 300g unbleached white flour, sifted
• 1 teaspoon sea salt
• ½ teaspoon white pepper
• 1½ teaspoons dried sage
• 2 big handfuls of sun-dried tomatoes, roughly chopped
• 1x spinach pistou
• For the topping:
• 2 tablespoons roasted hazelnuts, roughly chopped