Squash Gnocchi with Sun-dried Tomato, Fennel & Spinach Pistou

Name: Squash Gnocchi with Sun-dried Tomato, Fennel & Spinach Pistou
Total time: 95 min
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

veganuary.com

Making gnocchi with coloured vegetables makes brilliant sense. Any quite starchy root works well: parsnip, sweet potato, purple potatoes, cassava, pumpkin . . . But the vivid orange of squash really...

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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