I really wish that I could take credit for it but nope, it is all D's work. I just stood on the sidelines warning him to watch the butter content. Then took one of my trademark Pollockesque food photos.
It was absolutely yummy - so much so that the other half of the gnocchi has already been earmarked for a repeat performance.
Butternut squash, peeled and chopped
3 cloves of garlic
1/2 red chilli, finely diced
2 tsp chilli flakes
salt and pepper
8-10 sage leave - finely sliced
10g Parmesan cheese
Serves 2, 11 pro points per portion
NB: The cooking times below were for pieces of squash about 1cm cubed, but feel free to go chunkier if you wish, just adjust timings accordingly.
Toss the diced squash in two cloves of crushed garlic, the diced chilli and half the chilli flakes along with plenty of seasoning. Roast in a 140 oven for about an hour - you want it soft but not on the verge of disintegration.
Blitz half of the squash pieces.
Bring a pan of salted water to the boil, add the gnocchi and boil for 3 minutes. You'll know they're ready when they float to the top of the pan.
Meanwhile, finely slice the final clove of garlic. Melt the butter until foaming, and then throw in the garlic pieces for a scant ten seconds. Add the blitzed squash sprinkle with the other tsp chilli flakes and fry for one minute before adding the sage leaves and the roasted squash cubes. Cook through for another couple of minutes.
Drain the gnocchi and put into two bowls. Divide the squash mixture between them and toss a little to combine. Finish with the grated Parmesan.
Serve with a fork and a smile
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