serves 6 as lunch/starter
This dish is autumn on a plate with its earthy rich flavours and bright colours. Ricotta gnocchi is lighter than potato so overall the dish doesn’t feel too heavy.
Remove any sinew and slice the fillets into 2cm pieces. season then mix with the thyme and olive oil. Leave covered in the fridge.
Preheat the oven to 200°C/400°F/GAS mark 6.
Cut squash in half and roast on tray until soft (about 1½ hours). allow to cool then discard the seeds and skin. mash 350g of squash (you can save the rest to use in soups, stews or risottos). using a fork, mix the rest of the gnocchi ingredients into the mashed squash and season. Lightly dust a surface with flour and roll the mix into approximately a 1½cm diameter log. Cut into 2cm pieces and press each one gently with a fork.
Lay them out on a lightly floured tray.
Bring a large pan of water to the boil and cook the gnocchi in two or three batches by dropping them in (they will sink) then timing them for three minutes once they start coming to the surface – the water should only boil gently. scoop them out when cooked and let them drain in a colander.
In a large frying pan, sauté the pancetta and mushrooms in the butter and oil for about five minutes then add the gnocchi and cook for two minutes more. add the wine then take off the heat before stirring through the chopped rocket. serve hot with extra parmesan on top.