Ingredients

• 3 portions of gluten free gnocchi (homemade or store bought)
• Half a butternut squash
• 2-3 Cloves of garlic
• 1 White onion
• 4-8tbsp Milk
• 3tbsp Olive oil
• 1tsp Nutmeg
• Large pinch of black pepper
• Large pinch salt
• Large handful grated parmesan
• 1 Sprig rosemary
• Handful parsley
• 1tsp Honey

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Method

1. Preheat your oven to 180°C.
2. Peel your squash and cut into small chunks. Place them on an oven tray and cover with 1tbsp of olive oil, a pinch of salt and pepper and a sprinkling of nutmeg. Place into the oven for around 20-30 minutes (this depends of the size of your cubes) or until tender.
3. In the meantime prepare the rest of your ingredients. Finely dice your onion, crush the garlic, grate the parmesan and chop the parsley.
4. Set up a pot of boiling salty water
5. Once the squash comes out of the oven tip half of it into a blender (a neutrabullet/spice grinder type will work best). Add the milk in with the squash starting with 4 tbsp and blend until smooth. If your squash isn’t blending or is chunky, add some more milk little by little.
6. Add the gnocchi to the pot of boiling water and cook to instructions.
7. In a large frying pan, heat the remaining 2tbsp of olive oil. To this add the onion, rosemary sprig and a large pinch of salt. Sauté until the onion becomes translucent, at which point add the garlic and sauté until the garlic looks golden. Add the honey and cook for a further 30 seconds.
8. Add the cooked gnocchi to the frying pan and cook there for 1-2 minutes before adding the squash pure. If the sauce seems a bit thick add some cooking water until you have the thickness you like.
9. Add the parmesan and stir in quickly.
10. Serve in a pasta bowl and top with some of the roasted squash pieces.
11. Sprinkle with parmesan, parsley and a crack of black pepper.