Halve the butternut squash and scoop out the seeds. Peel and chop it into chunks around 1cm across. Put the frying pan on a medium heat and add ½ tbsp oil and the squash. Pop a lid on the pan (or use a baking tray if you don’t have a lid) and cook the squash for 8-10 mins, stirring every so often, till the squash has softened and has started to brown and caramelise.

While the squash cooks, put a large pan of salted water on to boil. Thickly slice the mushrooms. Finely chop the rosemary leaves. Peel and thinly slice the garlic cloves. Strip the cavolo nero leaves from the thick stalks and roughly shred the leaves.

Add the mushrooms, garlic and cavolo nero to the squash with a pinch of salt and pepper. Fry, stirring every so often, for 5 mins till the mushrooms start to look juicy.

The water in the pan should be boiling by now, so add the gnocchi and simmer for 3-4 mins till they start to rise to the surface. Drain well.

Tip the drained gnocchi into the mushrooms and squash. Add the rosemary. Pour in the double cream. Gently cook for 2-3 mins, stirring often, till the cream is warmed through and thickened slightly. Taste the sauce and add a pinch more salt or pepper if you think it needs it.

Toss the rocket leaves with 1 tbsp balsamic vinegar. Spoon the gnocchi onto a couple of warm plates and serve with the salad on the side.