Butternut squash and chorizo gnocchi

1. 1

   Bring a saucepan of salted water to the boil. Add the squash and cook for 10-12 minutes, until tender. Drain and blend with 150ml/5fl oz water in a food processor to a smooth purée - it should create about 380g/13½oz purée.

2. 2

   Heat the oil in a large frying pan over a medium heat. Add the chorizo and cook for 4-5 minutes, until it releases its oil and is crisp at the edges. Scoop out with a slotted spoon and set aside, leaving the oil in the pan.

3. 3

   Add the 12 whole sage leaves to the pan. Fry over a medium heat for 40 seconds-1 minute, until dark green and crisp. Lift out and leave to drain on kitchen paper.

4. 4

   Add the gnocchi and remaining sliced sage leaves to the same pan. Fry over a medium-high heat for 4-5 minutes, stirring, until golden and lightly crisp.

5. 5

   Reduce the heat to low. Stir in the mascarpone until melted. Add the squash purée, then 100ml/3½fl oz water, followed by the Parmesan. Season with salt and pepper.

6. 6

   Cook gently for 2-3 minutes, loosening with splashes of extra water if needed, until glossy and well coated. Stir most of the chorizo into the gnocchi mixture, reserving a little for the garnish.

7. 7

   Serve in bowls topped with the reserved chorizo, crispy sage leaves and Parmesan.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.