- 2 butternut squash, halved, deseeded and cut into wedges
- 2 garlic cloves
- sprig thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- freshly grated nutmeg
- 1 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- up to 4 tbsp plain flour
- 140g Parmesan, grated
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
For the sauce
- 100g butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- handful sage leaves
Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…
- 1 red chilli, deseeded and chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
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.
Or why not try...
Making a simple soup by cooking chunks of peeled squash in stock with curry paste and coconut milk, then blitzing until smooth.