Potato gnocchi & roasted uchiki kuri squash

Get your oven to 165°C and throw your cubed squash onto a tray with olive oil, salt, pepper, and nutmeg - roast for 35 minutes while you prepare everything else.

At the same time, boil the potatoes in salted water until soft. Drain, mash while hot, then spread it out so it cools quickly.

Place your mashed potatoes in the fridge to cool. While they are cooling, brown some butter in a pan - just melt it and let it foam until it smells nutty. Let that cool slightly too.

Once the potatoes are cold, mix them with cream cheese, the brown butter, 1 egg yolk, and enough flour to make a soft dough. Season with salt and pepper. Roll it into ropes, slice into gnocchi, and get a pot of salted water boiling.

Drop the gnocchi in - when they float (about 4 minutes), scoop them into ice water, then coat lightly in olive oil so they don’t stick.

To finish, quickly pan-fry the gnocchi in a little butter or olive oil until golden, toss in your roasted squash, and serve with grated cheese and toasted pumpkin seeds.