Squash & Sage Gnocchi With Bacon

Preheat the oven to 200°C/ 180°C (fan)/ 395°F/ Gas 6

Boil a kettle, then slice the seasonal squash in half and scoop out the seeds, discarding them

Tip: for easier chopping, use a bread knife (oiling the knife helps too!)

Note: our seasonal squashes will come in all colours, shapes and sizes, but don't worry – the method will stay the same!

Slice each squash half into 1cm wedges

Add the squash wedges to a baking tray and put the tray in the oven for 20-22 min or until softened with a slight bite

Meanwhile, strip the sage leaves and chop them finely, discarding the stems

Peel and finely chop (or grate) the garlic

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

Add the smoked streaky bacon and cook for 3-4 min or until crisp, turning once halfway 

Once crisp, transfer it to a plate and set aside

Reserve the pan

Meanwhile, add the gnocchi to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the gnocchi for 3 min or until it begins to rise to the top of the pot

Once done, drain the gnocchi, reserving a cup of the starchy cooking water

Meanwhile, wipe the bacon pan clean with kitchen paper and return it to a medium heat

Add 50g [100g] butter with the chopped garlic and chopped sage and cook for 2 min or until foaming and beginning to turn a light brown colour – this is your sage burnt butter

Meanwhile, break the crispy bacon into shards (clean hands is the best way!)

Add the drained gnocchi to the sage burnt butter with the roasted squash wedges and half the grated Italian hard cheese

Season with a pinch of salt and a very generous grind of black pepper and give everything a good mix up

Tip: add a small splash of starchy cooking water if the sauce is looking a little dry!