Squash Gnocchi with Chorizo

It’s squash season. That that means it’s also the season for ending up with some leftover roasted squash in your fridge.

And that is a great excuse to whip up some simple squash gnocchi. Enjoy!

Serves 4

300g roasted squash, mashed with a fork
1 egg
150g plain flour
1 small red onion
50g chorizo
olive oil
parmesan

1) Mash the squash - make sure it’s well seasoned. Add the egg and mix

2) Pour the flour onto a work surface, push out into a disk. Put the squash mix on top and then gently incorporate the flour into the squash.

3) Keep going until you have a nice workable dough. Add more flour if it ends up too sticky.

4) Roll into a sausage and cut into 1inch lengths. Flatten slightly with a fork (or your thumb).

5) Fry the chorizo and onion in a pan. Add gnocchi and put the lid on. Cook over a low heat for 5-10 minutes.

6) Flip them over if you like them a bit crusty on both sides.

7) Once cooked through, add squeeze of lemon juice, stir and then sprinkle with cheese to serve.