Gnocchi with squash and salsa di noci recipe | Sainsbury`s Magazine

Ingredients

• 300g peeled squash or pumpkin, diced
• 2 tbsp olive oil
• a few sprigs of thyme
• 4 tbsp light oil
• 1 x 300g pack Rana original pan-fry gnocchi
• 40g butter
• 2 tbsp pumpkin seeds
• 6 sage leaves
• 12-16 medium sized leaves cavolo nero, stems removed
• 60g gorgonzola dolce (at room temperature) - use vegetarian cheese if required
• 2 tbsp walnuts, chopped
• 140g walnuts
• 35g slightly stale crustless white bread, torn
• 150ml milk, plus extra if needed
• 15g Parmesan, grated - use vegetarian cheese if required
• 2 tbsp extra virgin olive oil
• ½ garlic clove, crushed
• ½ tsp creamed horseradish sauce
• squeeze of lemon juice