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.