• 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 500 g (1 lb) butternut squash, peeled, deseeded, cut into small dice
  • 4 rashers smoked streaky bacon, diced
  • 450 g (14 oz) mini chicken breast fillets, diced
  • 12 sage leaves
  • 300 ml (½ pint) chicken stock (see page 10)
  • 500 g (1 lb) pack chilled gnocchi
  • 6 tablespoons crème fraîche
  • 4 tablespoons freshly grated Parmesan cheese
  • salt and pepper

Heat the oil in a frying pan, add the onion, butternut squash and bacon and fry for 5 minutes until just beginning to brown. Stir in the chicken and sage and fry for 5 minutes, stirring until golden.

Add the stock and a little seasoning and cook for 2–3 minutes until the chicken and squash are cooked through.

Bring a large saucepan of water to the boil, add the gnocchi and cook for 2–3 minutes until the gnocchi rise to the surface. Drain and add to the frying pan with the crème fraîche. Gently toss together, then spoon into shallow bowls and sprinkle with the Parmesan.

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