Roasted Sweet Potato and Goat's Cheese Gnocchi

Searching for a particular book downstairs a few days ago, didn't lead to the book I was after, but picked up a little cookbook I have had for some time, so that came upstairs with me. The book is Good Food 101 Healthy Eats and I chose something that looked delicious that would do nicely for dinner that night. After dropping Isobel off at jazz, I went to my favourite little gourmet food shop, Gourmet Living to get the Meredith's Dairy Goat's Cheese as it is far superior to the supermarket varieties.

Ingredients

450g butternut squash (or as we say here, butternut pumpkin), peeled, seeded and cut into small chunks or as I did, peel and cut a sweet potato into the same size chunks
1 garlic clove
2 tbsp olive oil
500g pack fresh potato gnocchi
200g baby spinach leaves
100g soft goat's cheese 

Preheat the oven to 200°. Tip the squash into a roasting tin with the garlic and oil, add some salt & pepper and mix well. Roast for 20 minutes, shaking the pan halfway through, until tender and golden. I actually forgot about the garlic, so didn't use it and used basil infused oilve oil and baked for about 35 minutes, but I have a dodgy oven.  

Meanwhile, boil the gnocchi according to the packet instructions. When the gnocchi has a few seconds to go, drop in the spinach, then drain the gnocchi and spinach together. Tip them both into the roasting tin, then mix everything together well, masing the softened garlic. Spoon out on to warm serving plates, then crumble over the cheese to serve.  I rarely do exactly what a recipe says, so I only cooked half the spinach and left the rest raw, I also stirred through a little more basil infused oilve oil and crumbled the goat's cheese before I had served, so it melted slightly.