Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
In a large, deep, oven-safe skillet, heat the
Olive Oil (1 dash)
over medium-high heat. Add the
Butternut Squash (285 g)
, and
Cremini Mushrooms (225 g)
and let them soften for a couple of minutes.
Step 3
Add the
Onion (1)
,
Garlic (3 cloves)
, and
Fresh Sage (2 g)
. Let them get fragrant for another minute while you season everything with the
Ground Cinnamon (1 g)
,
Ground Turmeric (1 g)
,
Ground Cumin (as needed)
, and
Salt (1 pinch)
.
Step 4
Stir in the
Tomato Paste (15 g)
and
Red Wine (30 mL)
and let it cook for another minute.
Step 5
Pour in the
Tomato Sauce (1 can)
,
Milk (120 mL)
, and
Vegetable Stock (60 mL)
. Let it gently simmer for 5 minutes.
Step 6
Stir in the
Sweet Potato Gnocchi (455 g)
. Let it cook in the sauce for another couple of minutes while you sprinkle the
Grated Parmesan Cheese (25 g)
and
Smoked Gouda (225 g)
over top.
Step 7
Transfer the pan to the oven and bake for 15 minutes, until the cheese is bubbly.
Step 8
Sprinkle extra sage on top and serve immediately with crusty bread. Enjoy!
