Step 1

Preheat the oven to 180C/350F/Gas Mark Peel and chop your squash into small chunks, pop onto baking tray with a drizzle of oil and sprinkle of dried or fresh sage, some sea salt and pepper and roast for 20-30 min until soft but holding its shape.

Step 2

While squash is in the oven skin (if using dried) and chop your chorizo and fry it in a dry pan until it starts releasing its lovely fat. Let it colour nicely for couple of minutes and add washed and roughly chopped spinach and sun-dried tomatoes.  Follow with the goat's cheese and mix well until the veggie mixture looks nice and creamy. Set aside.

Step 3

Boil your gnocchi as per instructions on the packet (put the pan of salted water on approx. 10 minutes before your butternut squash is ready).

Step 4

Check on butternut squash and when ready add it to the sauce and mix in gently.

Step 5

Once gnocchi are cooked transfer them with a slotted spoon onto the pan with your creamy butternut squash and chorizo mixture. You might want to add a splash of water from cooking gnocchi to loosen the sauce a bit

Step 6

Plate up and enjoy!