Creamy baked gnocchi with squash & spinach
Impress dinner guests with this oozy squash and spinach gnocchi dish. Guests will never know you made it in just 30 minutes with the help of a microwave
Banoffee flapjack crumble
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
- 5 bananaspeeled
- 1 tsp lemon juice
- 50g light brown soft sugarplus 2 tbsp
- 85g unsalted butter
- 100g plain flour
- 50g porridge oats
- 1 tbsp golden syrup
- 50g dark chocolatechopped
- creamcustard or ice cream, to serve
Nutrition: Per serving (6)
- kcal366
- fat16g
- saturates9g
- carbs51g
- sugars30g
- fibre3g
- protein4g
- salt0.3g
Method
step 1
Cut the bananas into ½cm-thick slices on an angle, then arrange in a baking dish (ours was 22cm). Squeeze over the lemon juice, add the 2 tbsp brown sugar and lightly toss together to combine.
step 2
Weigh the remaining sugar and the butter, flour and oats into a bowl. Rub the butter into the dry ingredients using your fingertips, then drizzle in the syrup and add a pinch of salt. Mix everything together using a cutlery knife. Stir in the chocolate pieces, then scatter the crumble over the bananas in an even layer. Heat the oven to 200C/180C fan/gas 6.
step 3
Bake for 20 mins until golden and crunchy on top. Leave to cool slightly and serve warm with cream, custard or ice cream.
