Spinach Gnocchi Gratin with Roasted Butternut Squash, Creamy Sage Sauce and Crunchy Hazelnuts

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Place the butternut squash on a baking tray, toss it with 15 ml (1 tbsp) olive oil, 2 g salt, and a pinch of black pepper. Roast for 20 minutes, stirring halfway through, until tender and browned at the edges.

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   2. While the squash roasts, heat a large skillet over medium heat and add the remaining 15 ml (1 tbsp) olive oil. Add the yellow onion and cook for 8 minutes until soft and lightly golden. Add the garlic and cook 1 minute more.

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   3. In the same skillet, lower the heat and add the butter. Once melted, stir in the all-purpose flour and cook for 1 minute to form a smooth roux.

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   4. Gradually pour in the whole milk, whisking constantly to prevent lumps. Add the heavy cream, fresh sage, nutmeg, 2 g more salt, and the remaining black pepper. Cook for 3 to 4 minutes, stirring, until you have a lightly thickened creamy sauce.

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   5. Cook the spinach gnocchi in a pot of boiling water with a pinch of salt for 2 to 3 minutes, or according to package directions, until they float. Drain well.

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   6. In a large bowl, combine the cooked gnocchi, roasted butternut squash, onion and sage sauce, and half of the grated parmesan. Taste and adjust salt if needed.

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   7. Transfer the mixture to a baking dish. Top with the shredded mozzarella, the remaining grated parmesan, and the chopped hazelnuts.

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   8. Bake at 200 °C / 400 °F for 12 to 15 minutes, until the cheese is melted and bubbling. For a deeper golden top, broil for 1 to 2 additional minutes, watching closely.

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   9. Let rest for 5 minutes before serving so the sauce can settle and the gratin holds its shape better.