Roast Squash Gnocchi With Chorizo & Sage

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Strip your sage leaves from their stems, discard the stems

Tip: Hold the top of the herb sprigs firmly and slide your fingers down their lengths to easily remove the leaves

Add half the sage leaves (you'll use the rest later!) to a baking paper-lined baking tray with your gnocchi and your butternut squash cubes

Add a generous drizzle of olive oil to the tray with a grind of pepper and give everything a good mix up until fully coated in oil

Drizzle half your balsamic vinegar (you'll use the rest later!) over the butternut squash

Put the tray in the oven for 25 min or until the butternut squash is tender and the gnocchi is crispy

Meanwhile, peel and finely chop your shallot[s]

Peel and finely chop (or grate) your garlic

Chop the remaining sage leaves roughly

Heat a large, wide-based pan (preferably non-stick) with a little drizzle of olive oil over a medium heat

Once hot, add the chopped shallot and cook for 3 min or until slightly softened

Once softened, add your chorizo to the pan with the chopped garlic and chopped sage

Cook for 4-5 min or until the chorizo has crisped

Once crisped, stir through your double cream with a grind of pepper, then remove the pan from the heat and set aside until the gnocchi is ready

Once the gnocchi and squash are ready, remove the tray from the oven

Add the roast gnocchi & butternut squash (reserve the crispy sage for garnish!) to the pan and mix everything together – this is your roast squash gnocchi with chorizo & sage

Return the pan to a very low heat for 1 min or until warmed through

Wash your salad, then pat dry with kitchen paper