2 butternut squash, halved, deseeded and cut into wedges
2 garlic cloves
sprig thyme
2 tablespoon oil
freshly grated nutmeg
1 egg
up to 4 tablespoons 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.