Preheat the oven to 180°C. Arrange butternut cubes on a baking tray, drizzle with olive oil and garlic and season. Roast for 30 minutes. Cook gnocchi in boiling salted water for 4-6 minutes. Drain, toss with 10g of butter and leave aside. Remove cooked butternut from the oven and toss with the gnocchi. For the burnt butter sauce, melt butter in a saucepan until brown and bubbly. Add the sage, remove from heat and drizzle over gnocchi. Serve hot with grated Parmesan and black pepper.
Want to make your own gnocchi? Try this basic gnocchi recipe.
Recipe by Hannah Lewry, courtesy City Press iMagazine.