Butternut squash gnocchi with sage pesto and squash puree

For the gnocchi:

• Russet potatoes 500g, peeled, baked and cooled
• Salt 1 tsp
• Olive oil 2 tbsp, plus extra for frying
• Plain flour 285g
• Vegan spread

For the sage pesto:

• Pine nuts 100g
• Garlic 2 cloves, peeled and crushed
• Vegan hard cheese 50g, grated
• Extra virgin olive oil 100ml
• Sage leaves 120g
• Lemon ½, juice
• Salt ½ tsp

For the puree:

• Butternut squash 1, halved lengthways and deseeded
• Olive oil
• Salt and pepper to season

1. For the gnocchi: press the potatoes through a potato ricer into a large bowl and add the salt, oil and flour. Combine the ingredients by hand, gently kneading the mixture into a ball.
2. Keeping the dough covered so it doesn’t dry out, form individual gnocchi balls (around 1 tsp of dough) using your hands. If the dough is sticky, toss each ball in flour.
3. Bring a large pan of salted water to the boil. Add the gnocchi and cook for about 4 minutes, or until the gnocchi float to the top. Remove the gnocchi with a slotted spoon.
4. For the sage pesto: in a frying pan, dry toast the pine nuts until golden.
5. Put the toasted pine nuts, garlic, cheese and oil in a food processor and blitz until roughly chopped. Add the sage leaves, lemon juice and salt, then blitz until you reach your preferred consistency.
6. For the puree: preheat the oven to 200°C / gas 6. Roast one half of the butternut squash for 20‑30 minutes until soft. Once slightly cooled, remove the skin and blend until smooth. Season to taste.
7. Peel the other half of the squash and dice into 1cm cubes. Coat in a little oil, salt and pepper and roast in the oven for 15‑20 minutes.
8. To assemble: melt a knob of vegan spread and 1 tsp of olive oil in a pan over a medium heat. Add the gnocchi and fry for 2–3 minutes until slightly golden. Add the sage pesto and cook for 1 minute.
9. To plate: place the pureed squash on a plate and top with gnocchi. Sprinkle with the roasted squash and serve.