Try our delicious January Recipe of The Month, Sweet Dumpling Squash and Sage Gnocchi with Red Pepper and Tomato Sauce! This is the perfect winter warmer to start your year.
Serves: 4 people
Prepping time: 20 mins
Cooking time: 1 hour
Ingredients
1 x Mereworth sweet dumpling squash
1 x Large roasting potato
1/2 x Bunch Mereworth sage, finely sliced
1 x Mereworth Sturon onion, finely sliced
1 x Courgette, cut into fine batons
120g Plain flour
1/4 Nutmeg, freshly grated
Olive oil
Salt and pepper
1 x Hungry Guest Red Pepper and Tomato Sauce
Directions 
For the gnocchi
1. Preheat the over to 180 degrees C
2. Prick the skin of the potato and cut the sweet dumpling squash in half and remove the seeds. Drizzle with oil and season with salt.
3. Bake in the oven for approximately 40 minutes or until soft.
4. Scrape the flesh from the sweet dumpling squash and place in a large mixing bowl.
5. Scrape the centre from the potato and mix in a bowl with the squash and, half of the sage. Using a fork or potato masher crush to a smooth consistency.
6. Add the flour and nutmeg and work to a dough.
7. Remove from the bowl and onto a floured surface. Press out to a square shape
8. Cut into 4 long pieces and roll out length ways into long ropes.
9. Cut the ropes into approximately 2cm piece.
10. Bring a pan of water to the boil and season with salt. Place the gnocchi in the water and once it floats to the top remove with a small sieve or slotted spoon. Place onto paper towel. Allow to drain well and place in a bowl with a little olive oil.
11. Heat a pan and add a little olive oil. Add in the sliced onion, and lightly caramelise. Add in the courgette and cook for a further two minutes. Remove from the pan.
12. Heat a pan back up with olive oil, add the gnocchi and lightly caramelise. Add the remaining sage. Then add the onion and courgette back to the pan.
13. Stir in the red pepper and tomato sauce.
14. Serve with a grating of vegan cheese if desired.
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