Step 1

Peel, deseed and slice the butternut squash thinly. Chop up garlic and rosemary and cook in olive oil in a heavy bottomed pan over low heat for 1 minute. Make sure they don't take on any colour.

Step 2

Add the butternut squash, stock, bring to a boil, then lower the heat and cover with a lid. Simmer for 20 minutes until butternut squash is very soft. Start cooking gnocchi according to package directions 10 minutes before the sauce is done.

Step 3

Slice the chorizo and cut into strips, fry with no additional oil for about 1 minute over low heat. Watch carefully as it burns quickly. When the butternut squash is cooked transfer the chunky sauce into a food processor and bled until smooth and silky, then return it to the pan.

Step 4

Taste the sauce and stir in grated parmesan cheese, then add salt if necessary (your stock already has salt so be careful not to over-salt).

Step 5

Strain the gnocchi while reserving 1/2 cup of the cooking liquid. Add the gnocchi to the sauce with a splash of reserved water to thin out the sauce if too thick.

Step 6

Serve topped with fried chorizo or bacon and freshly grated parmesan cheese.