Bring a large saucepan of salted water to a boil. Add the butternut squash and cook for 10–12 minutes until fork tender.

Drain the squash and transfer it to a blender or food processor. Add 150ml water and blend until completely smooth. Set aside.

Heat the olive oil in a large frying pan over medium heat.

Add the sliced halal beef chorizo and cook for 4–5 minutes until lightly crisp and golden, allowing it to release its flavorful oils.

Remove the chorizo with a slotted spoon, leaving the oil in the pan.

Add the 12 whole sage leaves and fry for about 1 minute until crisp. Transfer them to paper towels.

Add the gnocchi and the sliced sage leaves to the same pan. Cook over medium-high heat for 4–5 minutes, stirring occasionally until the gnocchi develops a golden, lightly crisp exterior.

Reduce the heat to low and stir in the mascarpone until fully melted.

Add the smooth squash puree followed by 100ml water and the grated Parmesan.

Stir everything together until the sauce becomes silky and creamy.

Season with salt and freshly ground black pepper to taste.

Simmer gently for 2–3 minutes. Add small splashes of water if the sauce becomes too thick.

Stir most of the crispy halal beef chorizo back into the Butternut Squash and Chorizo Gnocchi, saving a little for garnish.

Divide into serving bowls and top with the reserved chorizo, crispy sage leaves, and extra Parmesan.