For the sauce
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.
- STEP 5
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.
- STEP 6
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.