Oils
Rapeseed Oil
Chili Oil
Dressings
Blackberry Vinaigrette
Classic Vinaigrette
Balsamic Dressing
Honey & Mustard
Ultimate Chilli Dressing
Crispy Gnocchi Winter Veg Traybake
This crispy gnocchi by Heather at Rhind & Dine is sunshine on a plate for the winter months. Bringing together caramelised seasonal veg, pillowy gnocchi, roasted garlic and a bright, spicy lemon dressing, all finished with creamy stracciatella, it’s full of goodness and packed with flavour.
Heather uses our Mellow Yellow Cold Pressed Rapeseed Oil for its gentle, nutty richness that lets the veg shine (and crisps the gnocchi to perfection) then adds a drizzle of our Chilli Oil for a warm, subtle heat that lifts the whole dish without overpowering it. If you enjoy this recipe, you might also like to try Heather’s Spicy Pumpkin & Sausage Beanotto – a firm favourite in the Mellow Yellow Kitchen.
Ingredients
(Serves 3)
½ small butternut squash, peeled and cut into small cubes (roughly 1–1.5 cm)
1 red onion, cut into wedges
200g Brussels sprouts, halved
1 small garlic bulb
2 tbsp Mellow Yellow Rapeseed Oil (plus little extra for tossing gnocchi)
1 tsp smoked paprika
1 tsp mixed herbs
Salt & black pepper
500g fresh gnocchi
80g cavolo nero, de-stemmed and roughly sliced
Lemon, chilli & roasted garlic dressing:
3–4 roasted garlic cloves
1 tbsp Mellow Yellow Rapeseed Oil
2 tbsp Mellow Yellow Chilli Oil
1 tsp honey
Zest & juice of ½ lemon
Salt
To finish:
Stracciatella, Parmesan, fresh parsley, extra chilli oil
Method
Heat the oven to 180°C/200°C fan.
Add the squash, onion, Brussels sprouts and garlic bulb to a large tray. Drizzle with Mellow Yellow Rapeseed Oil, sprinkle over smoked paprika and mixed herbs, season well and roast for 15 minutes.
Add the gnocchi with an extra drizzle of oil and pinch of salt, toss everything together and return to the oven for 20 minutes, until golden and crisp.
Toss cavolo nero lightly with oil and salt, then add to the tray for the final 8 minutes until just crisp.
Squeeze the roasted garlic from its skins and mash with Mellow Yellow Rapeseed and Chilli Oil, honey, lemon zest and juice. Season to taste.
Spoon the dressing over the hot traybake, gently toss, then finish with stracciatella, Parmesan, parsley and an extra drizzle of chilli oil.
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