Smashed Pumpkin Gnocchi Salad

A flavour-packed seasonal salad with crispy smashed gnocchi.

Done in 40 minutes

Serves 3

Mia Jacobs

Dish by

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Ingredients

    For the roasted veg
  • 250gbutternut squash, peeled and cubed
  • 1 small red onion, sliced
  • 1/2 tspchilli powder
  • 1 tspsmoked paprika
  • 1 tspthyme/rosemary
  • 1 tspred pepper flakes
  • 2garlic cloves, grated
  • The smashed gnocchi
  • 450gpumpkin gnocchi (shop-bought)
  • 1 tbspolive oil
  • to tastesalt
  • The dressing
  • 4 tspdijon mustard
  • 2 tbspred wine vinegar
  • 60mlolive oil
  • 2 tspagave
  • to tastesalt and freshly cracked pepper
  • To serve
  • 60gkale, massaged
  • 100gvegan feta
  • 10-15sage leaves, fried for 10 seconds until crisp
  • a handfulpecans
  • a handfuldried cranberries

If you loved our first smashed gnocchi salad, you'll love this autumnal version with kale, pumpkin gnocchi, pecans, crumbled feta, roasted squash and onions and a balsamic dressing.

Method

  • Preheat the oven to 200 degrees celsius. Place the cubed butternut squash and sliced onions on a baking tray. Season with all the spices, salt and freshly cracked pepper. Place in the oven to roast for 30 minutes or until soft and lightly charred and jammy.
  • Cook the gnocchi according to packet instructions. Drain and coat in 1 tbsp olive oil and a pinch of salt.
  • Tip onto a lined baking tray (you might need 2) and flatten all the pieces of gnocchi with the bottom of a glass. Drizzle over some more olive oil then place in the oven and roast for 20-30 minutes or until crisp and golden brown.
  • Mix together all the ingredients for the dressing, adjusting seasonings as desired then vigorously massage the kale in a mixing bowl until it's tender and vibrant green.
  • When the gnocchi is crisp, remove from the oven and mix with all the rest of the ingredients. Pour over as much dressing as desired, serve with extra feta and pecans on top and enjoy!
  • What do you think of the recipe?

    Mia Jacobs

    Mia Jacobs

    Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

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