For the sauce, in a large saute ... let the sage cook until crispy and the butter turns slightly brown. Toss hot gnocchi in butter. Garnish with cheese.

It is very important to get the squash or pumpkin as dry as possible for this recipe so that the gnocchi dough is not too sticky. Preheat the oven to 200C/180C Fan/Gas 6. Prick the potatoes all ...

Swapping out the usual aubergine, Gennaro Contaldo’s pumpkin parmigiana is made for slow winter days, while Lucy Tweed’s baked pumpkin gnocchi is ... this autumnal squash provided necessary ...