Butternut squash and chorizo gnocchi

Bring a pan of salted water to the boil. Add the butternut squash cubes and simmer for 10–12 minutes, or until soft enough to crush easily. Drain, then blend with 150ml water until smooth.

Heat the olive oil in a large frying pan over a medium heat. Add the chorizo slices and fry for 4–5 minutes until the edges crisp and the orange oil runs into the pan. Lift the chorizo out with a slotted spoon and keep the oil in the pan.

Drop the whole sage leaves into the chorizo oil and fry briefly, about 40–60 seconds, until crisp. Transfer them to kitchen paper.

Add the gnocchi and sliced sage to the same pan. Fry over a medium-high heat for 4–5 minutes, turning regularly, until the gnocchi is golden in places.

Turn the heat down low. Stir in the mascarpone until it melts, then add the squash purée, 100ml water and the grated Parmesan. Season with salt and black pepper.

Let everything bubble gently for 2–3 minutes, adding a splash more water if the sauce gets too thick. Stir most of the chorizo through the gnocchi, saving a little for the top.

Spoon into bowls and finish with the reserved chorizo, crispy sage leaves and extra Parmesan.