Ultimate Tuscan Style Butternut Gnocchi and Garlic Baguette

Meanwhile, place the garlic baguettes on a medium baking tray. When the squash has 15 mins of roasting time remaining, add the baguettes to the oven and bake on the middle shelf until golden and piping hot, 12-15 mins.

Meanwhile, peel and grate the garlic (or use a garlic press). 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. 

Pop a large frying pan 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 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.

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 remove from the heat. Add a splash of water to loosen if needed.