To prepare the gnocchi, cook the potatoes in a large pan of salted water with the lid on for approximately 30 minutes and drain once cooked.

Whilst the potatoes are still warm, press them either through a sieve or a potato ricer twice. Alternatively, with a good hand blender, blend until smooth.

Melt the butter in a saucepan, add the nutmeg and 2 level teaspoons of salt. Add the melted butter to the potatoes, lemon zest, egg yolks, semolina, flour and cornflour and mix to form a smooth dough.

Dust a work surface with a little polenta. Divide the dough into 4 portions and roll each portion into an even 1.5cm thickness, approximately 30cm long. Make sure there are no cracks and work with flat hands. Divide each roll into 2-3cm wide pieces with a dough scraper or a knife. Before working with the gnocchi, dust your palms with a little polenta so that the dough does not stick. Press in grooves with the back of a fork and place the gnocchi on a smooth chopping board, but do not cook yet. Preheat the oven to 200C/180C Fan/Gas Mark 6. Wash the butternut squash, cut in half, remove the seeds and then cut into thin slices or bite-sized cubes. Add to the shallow casserole and mix with the rapeseed oil and season well with salt and pepper. Place in the oven for 20-25 minutes until soft.While the butternut squash is cooking in the oven, the sage butter can be prepared. Slowly heat the butter in a small saucepan then add the sage leaves and swirl around the pan briefly.

In a small non-stick frying pan, toast the pine nuts, without oil, until golden brown.

Bring a large pan of salted water to the boil. Add the gnocchi, bring back to the boil and then reduce the heat. As soon as the gnocchi float to the surface leave them in the simmering water for another 1-2 minutes.

Remove the gnocchi with a slotted spoon, drain and place in the shallow casserole. Spread the butternut squash on top and pour the sage butter over it. Arrange and serve with toasted pine nuts and the Parmesan®.