Squash Gnocchi with Garlic and Sage

Steam the potatoes for approx. 30 minutes until cooked. Dice 26 oz. squash and steam over boiling water for approx. 15 minutes until soft. Peel the potatoes and put the potatoes and squash through a potato ricer. Allow the steam to evaporate thoroughly.

Add 1 tsp salt, a pinch of nutmeg, 2 tbsp oil, the parmesan, egg and flour, and knead to a smooth dough which holds its shape well. Add more or less flour as needed. Shape the dough into finger-width sausages and cut into chunks approx. 1" wide. Place on a floured tea towel to rest for 1 hour.

Heat the oven to 400°F and line a baking tray with grease-proof paper.

Meanwhile, finely slice the remaining squash. Mix with the rest of the olive oil, season with a little salt and spread over the tray. Bake for 15-20 minutes until brown.

Bring a large pan of salted water to the boil. Add the gnocchi and cook over a low heat for approx. 5 minutes. They are cooked when they float to the surface.

Melt the butter in a frying pan and add the sage and garlic. Fry gently.