Squash Gnocchi

2 butternut squash, halved, deseeded and cut into wedges

2 garlic cloves

sprig thyme

2 tbsp oil

freshly grated nutmeg

1 egg

up to 4 tbsp plain flour

140g/50z Anster cheese, grated

For the sauce

100g/ 4oz butter

1 red chilli, deseeded and chopped

handful of sage leaves

• Heat oven to 220C/200C fan/ gas 7. 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 minutes until soft. Leave to cool slightly.
• When the squash is cool enough to handle, remove the flesh and use a spatula to force it through a fine sieve. Tip onto a clean pan, then gently cook for 35-40 minutes until reduced to a dense mass that comes away from the sides of the pan. Leave to cool.
• Tip puree into a bowl, then season with the nutmeg, salt and pepper. Mix in the egg, flour and 100g of the cheese. You should have a soft pliable dough so, if it’s too wet, add more flour until it is the right consistency.
• Take a third of rhe dough and, on a floured surfac, roll into a long strip about the thickness of your thumb. Cut the strip ino little pillows about 3cm long, then press each one gentlywith the back of a fork. Repeat with the remaining dough.
• 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 they are all cooked, drain well.
• 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 the remaining cheese, flash under the grill until browned, then serve immediately.