Step by step

1. Peel the butternut squash and cut it into cubes. Peel the potatoes cut them into cubes. Steam for 20 minutes. Put into the bowl of the stand mixer fitted with the Flex Edge Beater and mix for 2 minutes on speed 2. Add the egg yolk, ground nutmeg and 1/2 teaspoon of salt. Add a tablespoon of flour. Start mixing on speed 2 and gradually add the rest of the flour. Mix for 2 minutes.

2. Transfer the dough into the floured work. Dust some flour over the dough. Roll the dough into ropes with a 1,5 cm diameter, then cut into pieces of about 3 cm long.

3. Flour the gnocchi board and with your thumb, roll the outside of the gnocchi over the board to create the stripped pattern. The indentation of your thumb, will leave a ‘pocket’ to catch the sauce.

4. Bring a large pot of salted water to a boil, then drop in the gnocchi and cook for a few minutes. They are cooked when they rise to the surface. Drain the gnocchi.

5. Melt the butter in a frying pan and add the sage leaves. Add the cooked gnocchi to the pan and toss them in the butter. Season with pepper and salt.