Black Pepper Gnocchi from The Quality Chop House by William Lander, Daniel Morgenthau and Shaun Sear

Ingredients

• butter, for frying
• salt and freshly ground black pepper, to taste
• 50 ml olive oil
• 1 butternut squash
• 1 tsp smoked paprika
• 1 tsp salt
• 400 g King Edward potatoes
• 100 g butter
• ½ tsp onion seeds
• 1 free-range organic egg yolk
• 300 g mixed wild mushrooms, halved or quartered
• 2 tbsp sunflower seeds
• 2 tbsp flaked almonds
• 2 tbsp jumbo oats
• 30 g black truffle
• 2 tbsp pumpkin seeds
• 55 g ‘00’ flour, plus extra for dusting
• 2 tbsp maple syrup
• 30 g Parmesan, grated
• oil, for frying
• olive oil, for greasing
• 100 ml water
• ½ red chilli, roughly chopped
• ½ bunch of sage, leaves picked
• 2 tbsp buckwheat