1kg butternut squash, diced and roasted
500g jacket potato (flesh weight)
400g OO flour
2 eggs
50g finely grated parmesan
Extra virgin olive oil
Salt and pepper

Preheat the oven to 180C and put the jacket potatoes on a tray into the oven. Peel the butternut squash and scoop out the seeds. Cut into equal sized chunks, put in a roasting tin, drizzle with oil, season and put in the oven. When the butternut squash is soft, remove from the oven and leave to cool completely. When the potatoes are soft, remove from the oven, scoop out the flesh, and pass through a drum sieve to make as fluffy as possible and then leave to cool completely.

Put a big pan of salted water on to boil.

Remove the butternut squash from the tray with a spoon, being careful to not take any excess liquid, place in a bowl and mash with a potato masher. Mix the butternut squash together with the potato, the eggs, a drizzle of olive oil, the parmesan, a pinch of salt, a good twist of black pepper and some grated nutmeg. Check seasoning.

Next sift the flour into the mixture and fold in until it is completely incorporated. Lightly dust the work surface with flour then using your hands, grab a handful of the mixture and roll into a sausage. A baking tray can be used at this point to ensure an even finish. A diameter of about an inch will result in a good sized gnocchi. Cut the sausage at an angle to the size you require and put on a floured tray. When the water is rapidly boiling gently add the gnocchi and turn down the heat. Cook in batches if the pan isn’t very big as this will minimise sticking. When the gnocchi floats to the top, transfer into iced water. After a couple of minutes, remove the gnocchi and place on a few kitchen cloths to dry the excess water. Allow to dry further, uncovered in the fridge. To finish the gnocchi, pan fry to get a light brown colour and give 5 minutes in a medium hot over.

This gnocchi works perfectly as a garnish for a pan fried fillet of fish, a roasted chicken breast or with some sautéed spinach, a drizzle of olive oil and some shaved pecorino.