Gnocchi and squash with walnut and sage sauce

Method

1. Peel and deseed the squash and cut it into gnocchi-sized pieces. Bring a large pan of salted water to the boil and cook the squash until almost tender, then add the gnocchi and cook for the time instructed on the packet, usually 2–3 minutes.
2. Meanwhile, lightly toast the walnuts in a dry frying pan over a medium heat, watching them very carefully as a scorched walnut is bitter and not much fun to eat. When they are cool enough to handle, rub off their skins, then put into the goblet of a stick blender – this is probably the easiest way with such a small amount, but an upright blender or small food processor should work too. Add the garlic, sage and vinegar and blend to a rough paste, then slowly pour in 3 tablespoons olive oil and keep blending until you have an emulsified sauce. Season with salt and pepper.
3. When the gnocchi and squash are cooked, drain them well. Heat the butter and a splash of olive oil in a frying pan, then add the gnocchi and squash and brown them for a minute or two. Add the walnut sauce and stir to amalgamate everything. Spoon into a warm bowl and serve with a scattering of parmesan, if you like.