Ingreadient :

Pumpkin/Squash

• ½ squash or pumpkin, sliced
• 50g butter

Gnocchi

• 50g butter
• 500g cooked potato, riced
• 150g plain flour
• 2 egg yolks
• 50g (or to taste) parmesan, grated
• Salt and pepper

Sauce

• 200g butter, diced
• 1 lemon juice
• 1 small bunch parsley, chopped

To serve

• Toasted pumpkin seeds
• 1 small bunch of sage
• Veg oil for frying

Direction :

1. Heat the oven to 200°C. Fry the squash in butter in an ovenproof pan until coloured, season, then pop in the oven for 5 to 6 mins.
2. Mix the potato, flour, parmesan and egg yolks together. Season then roll into sausages 2 cm thick by 20 cm long using a little extra flour. Cut into 3 cm pieces and then plunge into boiling water. Cook for 1 min then place into iced water.
3. Heat a large frying and add the butter. When the butter is nut brown, add the lemon juice, cooked squash/pumpkin and parsley. Add the gnocchi, stir through, and season.
4. Deep fry the sage leaves at 180°C until translucent – about 30 seconds.
5. To serve, plate the squash, gnocchi and sauce, then scatter over the pumpkin seeds and sage leaves.