Ingredients

Step by step

1. Preheat the oven to 220°C, fan 200°C, gas 7. Put the butternut squash and garlic cloves on a lined baking tray, then toss with 1 tablespoon of the oil. Season and roast for 30 minutes until golden and tender.

2. Meanwhile, dissolve the stock cube in 200ml of just-boiled water; set aside to cool. Toast the pine nuts in a large non-stick frying pan for a few minutes, or until golden; set aside. Heat the remaining oil in the same pan over a medium heat and fry the chipolatas for 8-10 minutes, turning regularly. Once browned all over, remove to a plate and set aside. Bring a large pan of salted water to the boil.

3. Meanwhile, squeeze the roasted garlic flesh from the skins. Tip the roasted butternut squash and roasted garlic into a blender (or use a handheld stick blender) with the crème fraîche, parmesan and stock. Blend until smooth. Cut the chipolatas into chunks.

4. Cook the gnocchi in the boiling water for 2 minutes, or until they bob to the surface. Meanwhile, put the spinach in a colander. Drain the gnocchi over the spinach to wilt, then return both the gnocchi and spinach to the pan. Stir in the butternut squash sauce and sausage chunks. Set over a low heat and cook for 2-3 minutes, stirring, until heated through. Spoon into shallow bowls and scatter over extra parmesan and the pine nuts to serve. 

   *Use gluten-free gnocchi and check your stock is gluten-free, if required.