URGENT UPDATE: Due to the extreme hot weather, online orders cannot be placed after 12.30am. Orders placed before 12.30am will be delivered the next day, orders placed after 12.30am will be delivered on the next available day (not next day).
Dice the butternut squash into small chunks, gently fry in butter, olive oil and chopped sage over a low heat until you have a golden colour, add garlics white wine and a little vegetable stock and bring to a simmer.
Now add the chopped stalks from chard and simmer for 2-3 minutes, add the chopped leaves from the chard, cream a little fresh sage and a grating of parmesan cheese, remove from the heat.
Cook the gnocchi and when floating add to the sauce, toss and serve topped with toasted pinenuts, crispy fried sage leaves and a little more parmesan cheese.