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Cheese Gnocchi with Roasted Butternut Soup

A creamy butternut squash soup topped with homemade, crispy fried cheese gnocchi, fresh cress, and a drizzle of pumpkin oil.

VegetarianSoupDinnerLunchCheeseGnocchi
Estimated Nutrition
Calories
456
kcal / serving
1824 kcal total
Carbs
28.8g
per serving
115.2 g total
Fat
33.2g
per serving
132.8 g total
Protein
10.6g
per serving
42.4 g total
Cook Time
25
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
4
piece
Egg Yolk
free-range
30
g
Berkswell Cheese
finely grated
2
tbsp
Double Cream
GrainsCereals
60
g
Italian 00 Flour
extra for rolling
Liquids
500
ml
Chicken Stock
NutsSeeds
2
clove
Garlic
finely chopped
2
sprig
Rosemary
leaves picked and roughly chopped
2
tbsp
Coriander Cress
for garnish
OilsFats
1
tbsp
Olive Oil
for frying gnocchi
2
tbsp
Olive Oil
for soup base
4
tbsp
Pumpkin Oil
for drizzling
Vegetables
200
g
Potato
chopped
1
piece
Onion
finely diced
1
piece
Butternut Squash
peeled, seeds removed, cut into 1cm cubes

Method

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