Squash gnocchi

Ingredients

• 2  butternut squash halved deseeded cut into wedges
• 2  garlic clove 
• 1 sprig thyme leaves 
• 2 tbsp olive oil 
• 4 servings nutmeg freshly grated
• 1  eggs 
• 1 tbsp flour plain
• 140 g parmesan grated
• 100 g butter 
• 1 handful sage 
• 1  to 5 chilies red deseeded chopped

Equipment

• bowl
• frying pan
• oven
• sieve
• grill
• aluminum foil
• spatula

Directions

1. Heat oven to 220C/fan 200C/gas
2. 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.
3. 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.
4. Tip pure into a bowl, then season with the nutmeg, salt and pepper.
5. Mix in the egg, flour and 100g of the parmesan. You should have a soft pliable dough so, if its too wet, add more flour until its the right consistency.
6. Take a third of the dough and, on a floured surface, roll into a long strip about the thickness of your thumb.
7. 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.
8. 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 theyre all cooked, drain well.
9. 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.