Gnocchis à la courge, à la sauge et au pecorino

Ingrédients

• olive oil
• 1 small butternut squash peeled and cut into small cubes
• small bunch sage leaves picked and chopped if very large
• 1 pack gnocchi
• shaved pecorino or parmesan to serve
• salad to serve

Préparation

1. 1

   Heat a good slug of oil in a large frying pan and add the squash, season and fry for 8-10 minutes or until the squash is tender and browned. Add the sage and fry until the leaves frizzle. Squash the butternut slightly to break open some of the cubes.

2. 2

   Meanwhile cook the gnocchi following the pack instructions and drain. Toss the squash with the gnocchi and top with lots of shaved parmesan. Serve with a green salad if you like.