| Ingredients for Gnocchi with Roasted Squash and Goats Cheese Serves 4 450g/1 lb butternut squash, peeled and cut into small chunks 1 garlic clove 2 tbsp olive oil Salt and black pepper 500g pack fresh potato gnocchi 200g/8 oz young spinach leaves 100g/4 oz soft goat's cheese Directions Heat oven to 200c/fan 180c/gas 6. Tip the squash into a roasting tin with the garlic and oil, some salt and pepper and mix well. Roast for 20 minutes, shaking the pan halfway through, until tender and golden Meanwhile, boil the gnocchi according to pack instructions. With a few second to go, throw in the spinach, then drain and gnocchi and spinach together. Tip into the roasting tin, then mix everything together, mashing the softened garlic. Spoon onto warm serving plates, then crumble over the cheese to serve. | 
