Preheat the oven to 180°C fan

Brush the flesh of the squash with olive oil and place, flesh-side down, into a lined baking dish. Roast for 45 minutes, or until the flesh is very tender. Remove from the oven and leave to cool.

Scoop the squash flesh out into a large bowl. Add the ricotta, egg, parmesan, flour, nutmeg, ¾ teaspoon salt and a good grind of pepper. Mix well until well combined and you have a soft, sticky dough. Cover and chill for 1 hour.

Lightly flour your hands and roll the mixture into small balls, about the size of a walnut. Place the gnocchi on a lightly floured plate.

Bring a large saucepan of salted water to a gentle boil. Carefully drop the balls into the water in batches and cook for 2-3 minutes, until they rise to the surface, cook for another 1 minute, then remove with a slotted spoon and place on a flat plate.

Melt the butter in a large frying pan over a medium heat, until the butter starts to bubble. Add the sage leaves and cook for about 2 minutes, until fragrant and the sage is slightly crisp.

Remove the sage from the pan and leave aside. Add ½ teaspoon of salt and a grind of black pepper to the butter, then gently add the cooked gnocchi while swirling the pan, so all the gnocchi is coated with the butter.

Divide the gnocchi into serving plates and garnish with the sage, remaining butter and a sprinkle of parmesan.