Heat your oven to 200°C/Fan 180°C/Gas 6. Peel and halve the butternut squash. Scoop out the seeds. Chop the flesh into 1cm cubes. Scatter onto a baking tray. Toss with ½ tbsp oil and plenty of seasoning. Roast in the oven for 30-40 mins till golden and blackened at the edges. For a faster way to cook your squash, see our tip below.

Use a veg peeler, peel ribbons off the courgette, turning the courgette as you go. Discard the seeded middle. Set the ribbons aside. Finely chop half the sage leaves. Set the rest aside.

Tip half the soft, roast squash into a food processor. Add the chopped sage. Blitz to a smooth purée. Keep the rest of the squash warm in a low oven. Tip the flour and 2 tsp baking powder into the food processor. Pulse to just combine. Seperate the egg and pour in the yolk. Pulse again for 30 secs. No processor? Press the squash through a sieve. Beat vigorously with the flour, sage and egg yolk.

Bring a large pan of salted water to the boil. Scoop out a heaped teaspoon of the squash gnocchi. Shape the sticky dough into a rough ball with a second teaspoon. Drop into the water. Add 6-8 balls to the pan, then set the timer for 4 mins. The gnocchi will float when they’re cooked.

After 4 mins (if they've risen to the top), lift the gnocchi out of the pan and place on a large plate lined with baking paper. Repeat with the remaining dough. Take care not to overcrowd the pan with too many gnocchi.

While the gnocchi cook, zest and juice the lemon. Set the zest aside. Whisk the juice with 1 tbsp olive oil. Season and toss with the rocket.

When all the gnocchi have cooked, add the butter to a large frying pan. Add the remaining sage leaves, 2 tsp fennel seeds and the lemon zest. Warm to a medium heat and leave the butter to melt and bubble for a couple of mins.

Carefully drop in the cooked gnocchi, the roast squash cubes and the courgette ribbons. Gently toss together to coat in the butter. Spoon into a couple of bowls and serve with the dressed rocket salad and crumbles of the Perl Las cheese.