Roasted butternut squash gnocchi with chard

about taste

Full of autumnal flavours, colours and textures, this warming dish is comfort in a bowl.

Ingredients

1 large butternut squash 250-300g plain flour, plus extra to dust 50g parmesan, finely grated 1 egg, beaten 3 tbsp extra virgin olive oil 200g chard, shredded 2 garlic cloves, crushed Pinch of dried chilli flakes Fresh sage

Method

Preheat oven to 200°C (180°C fan)/mark 6. Cut the squash into quarters lengthways and deseed, leaving the skin on. Place on a baking tray and cook for 45min, until completely tender. Remove from the oven and scoop out the flesh. Mash thoroughly and then heat on the hob, stirring regularly, for about 10 mins so that the puree dries out.

To make the gnocchi, tip the purée onto a clean board and leave until cool enough to handle. Sprinkle over 250g flour, the grated parmesan and plenty of seasoning. Make a well in the centre, add the egg, then bring

the mixture together with your hands, kneading gently for a couple of mins until pliable. If too soft, add a little more flour. Wrap in clingfilm and chill for at least 30min to firm up slightly.

Now divide your gnocchi dough into 4 and roll each piece out until about 2cm thick and then slice into 2cm pieces. When you are ready to serve, place the gnocchi into a large pan of boiling salted water and cook for 3-4 min, until they all bob to the surface.

Meanwhile heat the oil in a frying pan. Remove the cooked gnocchi with a slotted spoon and add directly to the hot frying pan along with the garlic. Fry until golden and then add the chilli flakes and shredded chard. Toss gently for 3-4 minutes and then serve topped with sage and a sprinkling of parmesan.