400gBrussels sproutsthickly sliced, defrosted if frozen
500gpack gnocchi
1tbspthyme leaves
1tbspchopped sage
100gCalifornia Walnuts
Instructions
Heat the oil in a large frying pan and fry the onion, pancetta and squash for 5 minutes. Add the garlic, mushrooms and sprouts and cook for a further 5 minutes.
Meanwhile, cook the gnocchi in boiling water for 3 minutes, drain.
Add the gnocchi, herbs and walnuts to the pan and fry for 1-2 minutes, season to taste.
Notes
Cooks tip Try adding a splash of port or red wine for extra richness.