Making a simple soup by cooking chunks of peeled squash in stock with curry paste and coconut milk, then blitzing until smooth.
Heat oven to 220C/fan 200C/gas 7. Tip the squash into a roasting tray. Toss with the garlic, thyme and olive oil, then season. Cover the dish with foil and roast for 40 mins until soft. Leave to cool slightly.
When the squash is cool enough to
handle, remove the flesh and use a spatula
to force it through a fine sieve. Tip into a
clean pan, then gently cook for 30-40 mins
until reduced to a dense mass that comes
away from the sides of the pan. Leave to cool.
Tip purée into a bowl, then season with
the nutmeg, salt and pepper. Mix in the egg,
flour and 100g of the parmesan. You should
have a soft pliable dough so, if it’s too wet,
add more flour until it’s the right consistency.
Take a third of the dough and, on a floured
surface, roll into a long strip about the
thickness of your thumb. Cut the strip into
little pillows about 3cm long, then press
each one gently with the back of a fork.
repeat with the remaining dough.
Bring a large pan of water to the boil, then
drop in the gnocchi in batches. Cook until
they float, then give them a minute more
before scooping out and putting them in
a bowl of iced water. When they’re all
cooked, drain well.
To serve, heat a grill to high. Melt the
butter in a large pan until sizzling, then
throw in the chilli and sage – sizzle for a
minute before throwing in the gnocchi and
tossing through. tip into a heatproof dish,
scatter with parmesan, flash under the grill
until browned, then serve immediately.