Ingredients

• 100g/3½oz walnuts
• 200g/7oz plain flour
• plus extra for coating
• 300g/10½oz butternut squash
• peeled
• deseeded
• chopped
• cooked and drained
• 100g/3½oz unsalted butter
• 1 tbsp sage leaves
• plus extra to garnish
• salt and freshly ground black pepper

Directions

• To make the gnocchi
• place the walnuts in a food processor and blend. Add the flour and cooked butternut squash and blend together.
• Divide the mixture into 4 and toss in plain flour. Roll each into a long
• thin sausage
• then chop into 2.5cm/1in pieces. Toss again in flour to coat
• then drop into a pan of boiling water.
• After a minute the gnocchi should float to the surface. Remove with a slotted spoon and set aside.
• To make the sage butter
• melt the butter in a frying pan
• then add the sage leaves. Fry for a minute to infuse
• then add the gnocchi and toss together.
• Serve the gnocchi in a warm bowl and season well with salt and freshly ground black pepper.