Men's Health (UK) - - Agenda -

i/ Heat the oil in a small non-stick pan on a medium tem­per­a­ture. Then, add the sage and fry un­til it’s crisp. Re­move and place on pa­per tow­els to dry.

ii/ Bring a large pan of salted wa­ter to the boil, then cook the gnoc­chi for three min­utes, or un­til they float. Drain care­fully, as th­ese lit­tle gems are del­i­cate.

iii/ In a sep­a­rate pan, on a medium heat, melt the but­ter and al­low to swirl around the pan for two min­utes. Add the squash and cook un­til brown and ten­der.

iv/ Re­turn the gnoc­chi to the pan and stir well. Serve in bowls topped with the fried sage and Parme­san. En­joy – prefer­ably while sit­ting be­side a log fire.

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