Butternut Squash Gnocci

Ingredients

1 butternut squash, peeled and de-seeded

225 g peeled potatoes

1 egg yolk

125 g plain flour

Salt and pepper to taste
125 g butter
2 tbsp fresh sage leaves
Parmesan shavings to serve

Cut the squash and potato into small cubes and steam gently over simmering water until tender. Once cooked, mash together in a clean pan.

Place over a low heat for a few seconds to 'dry out'. Transfer to a bowl and cool. Beat in the egg yolk, flour, 1/2tsp salt and pepper slowly. Mix together to form a sticky dough.

Spoon the gnocchi mixture into a piping bag  with a large plain nozzle. Bring a large pan of water to the boil. When the water reaches a rolling boil, cook the gnocchi in batches. Pipe about 12 bits of the mixture into the water, cutting them from the end of the nozzle with a sharp knife.

Once the water returns to the boil simmer for around 1 1/2 minutes until the gnocchi start to soften around the edges. Remove and then cook the next batch.

Next melt some butter in a frying pan, add the sage leaves and fry gently until the butter turns golden. Immediately add the gnocchi and stir over a low heat for around 30 seconds making sure all the gnocchi is covered in the sage mixture.

Serve immediately in warm bowls and sprinkle generously with Parmesan shavings.