Ultimate Tuscan Style Butternut Gnocchi

Meanwhile, peel and grate the garlic (or use a garlic press). Halve the ciabatta and lay onto a baking tray, cut-side up. Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).

Halve the baby plum tomatoes and pop them into a large bowl. Drizzle over some olive oil and season with salt and pepper. Mix together and set aside. 

Heat a large frying pan on medium heat (no oil). Once hot, add the pine nuts and dry-fry, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.

Once toasted, transfer the pine nuts to a bowl. 

Put the (now empty) frying pan back on medium-high heat with a drizzle of oil.

Once hot, add the gnocchi. Cook, turning regularly, until lightly golden and crispy, 5-6 mins. Once crispy, transfer to a bowl. 

Put the (now empty) pan back on medium heat with another drizzle of oil. Add the remaining garlic and cook for 30 secs (adjust the heat if needed).

Next, stir in the creme fraiche, vegetable stock paste and water for the sauce (see pantry for amount). Bring to the boil, then lower the heat and simmer until thickened, 2-3 mins.

Once thickened, add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

Meanwhile, bake the garlic bread on the middle shelf of your oven until golden, 4-5 mins.

Once the spinach has wilted, stir in the sun-dried tomato paste, cooked gnocchi, roasted butternut and half the hard Italian style cheese.

Season with salt and pepper, then rremove from the heat. Add a splash of water to loosen if needed.