Per person Gousto kcal 547 | 25 - 35 min | Plant-based / Dairy-free / 1 of your 5-a-day

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5g basil

160g butternut squash cubes

200ml creamy single soy (or cream or half and half but then recipe is not dairy free)

0.5tsp dried chilli flakes

2 garlic cloves

350g gnocchi

1 lemon

20g panko breadcrumbs

120g shredded kale (or spinach)

15g white miso paste

Olive oil

Pepper

Salt

Vegetable oil

Water

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1. Preheat the oven to 220C / 200C (fan). Add your butternut squash cubes to a baking tray with a drizzle of vegetable oil, your chilli flakes (can't handle the heat? Go easy!) and a pinch of salt. Give everything a good mix up and put the tray in the oven for 15-20 min or until tender and golden.

2. Heat a large, wide-based pan with a drizzle of olive oil over a medium heat, then boil half a kettle. Once hot, add your panko breadcrumbs. Cook for 6-8 min or until golden, stirring frequently, then transfer to a plate (reserve the pan for later) - this is your golden panko. Tip: Watch it like a hawk to make sure it doesn't burn!

3. Zest half your lemon (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter). Ct the lemon in half. Peel and finely chop (or grate) your garlic. Combine the lemon zest and the golden panko - this is your panko.

4. Combine your miso and creamy single soy - this is your creamy miso sauce.

5. Add your gnocchi to a pot of boiled water and bring to the boil over a high heat. Cook the gnocchi for 3 min or until it begins to rise to the top of the pot. Once done, drain the gnocchi, reserving a cup of the starchy cooking water.

6. Return the reserved pan to a medium-high heat and add a drizzle of olive oil. Once hot, add the chopped garlic and cook for 1-2 min or until fragrant. Wash your shredded kale, then pat it dry with kitchen paper. Once fragrant, add the shredded kale into the pan with a splash of cold water, a pinch of salt and cook for 1-2 min further or until starting to wilt.

7. Once starting to wilt, add the creamy miso sauce and cook for 2-3 min further or until the sauce has thickened. Once thickened, add the roasted butternut squash and cooked gnocchi, then tear in the basil and a squeeze of lemon juice - this is your creamy butternut squash & miso gnocchi. Tip: Add a splash of the reserved starchy cooking water if it's looking a little dry. Cut the remaining lemon into 1 wedge per person.

8. Serve the creamy butternut squash & miso gnocchi with the panko over the top. Season with a generous grind of black pepper and garnish with a lemon wedge. Enjoy!