Butternut Squash and Sage Gnocchi

rapeseed oil recipes
Butternut Squash and Sage Gnocchi



1 pack of Gnocchi

1 sprig of sage

1 Butternut Squash

A handful of spinach leaves

Tender stem broccoli

3 tbsp. Brock & Morten garlic rapeseed oil



Slice the butternut squash into strips and place on a baking tray. Drizzle with garlic rapeseed oil and sprinkle with salt and pepper. Bake in a pre-headed oven until soft.

Add some garlic rapeseed oil to a large frying pan or wok.

Lightly cook the sage and then add in the gnocchi.

Cook the Gnocchi through for a couple of minutes before adding the broccoli.

Once both the Gnocchi and broccoli have cooked through and are tender add the spinach and allow to wilt down.

Add the gnocchi to a plate and grate parmesan cheese generously over the top before adding the roasted butternut squash.

This dish is also great with a spoonful of one of our delicious mayonnaises.


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