Pumpkin Gnocchi 🎃 Serves 4 1 medium butternut squash (roughly 600g prepared weight), peeled, deseeded and cut into 1cm chunks 1 tbsp olive oil 300g Tesco Finest 00 flour, plus extra for dusting 1 egg, lightly beaten 80g Parmesan or vegetarian hard cheese, finely grated 1 sprig rosemary, leaves picked For the rosemary butter 50g unsalted butter, cubed 2 large cloves garlic, finely grated 3 sprigs rosemary, leaves picked and finely chopped ½ lemon, juiced 1. Preheat the oven to 200°C, fan 180°C, gas 6. 2. Toss the squash in the olive oil until evenly coated, then spread into an even layer on a baking tray and roast for 30-35 mins, tossing occasionally, until very soft. 3. Tip the squash into a large bowl and blend with a stick blender until smooth. Add the flour, egg and Parmesan, then mix with a wooden spoon until you have a uniform, soft dough - take care not to overmix it. Put a dessertspoonful of dough into your floured hands and roll into 28 x 25g balls, placing on a lightly dusted...