Squash Gnocchi with Butter and Sage

• Steam the potatoes for approx. 30 minutes until cooked.
• Dice 750 g squash and steam over boiling water for approx. 15 minutes until soft.
• Peel the potatoes and put them 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. 2 cm wide.
• Place on a floured tea towel to rest for 1 hour.
• Heat the oven to 200°C (180°C in a fan oven), gas 6 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.
• Use a slotted spoon to lift the gnocchi out of the water and toss in the flavoured butter.
• Season with salt and ground black pepper and serve with the roasted squash.

Note: You can sprinkle parmesan on top of your squash gnocchi if desired.