A TASTE OF CHRISTMAS

Roast goose, sticky sprouts, gingerbread trifle Skye McAlpine's festive recipes are truly scrumptious

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GNOCCHI AND PUMPKIN GRATIN

SERVES 6 80g panettone (you can use leftover panettone or buy a miniature one, or substitute with toasted brioche or even regular breadcrumbs) 2 tbsp olive oil 1 red onion, thinly sliced 350g chopped pumpkin or squash Small bunch of sage 10g salted butter 500g gnocchi 100ml single cream 200g mild Cheddar, grated 40g Parmesan, finely grated

■ Heat the oven to 160°C fan/gas 4.

Tear the panettone into small pieces, spread out on a roasting dish, then toast in the hot oven for 6-8 minutes until it is lightly golden. Set aside.

■ Heat the oil in a large, ovenproof pan. Add the onion and fry gently for 3-5 minutes, until translucent and soft. Next add the pumpkin or squash, sage and butter, frying gently over a medium heat for 5-10 minutes until it starts to colour. Reduce the heat a little, cover the pan and cook for a further 10-15 minutes until the pumpkin or squash has softened (if you insert a knife, you should feel little by way of resistance).

■ Take off the heat, add the gnocchi, cream and Cheddar, then toss together. Crumble over the panettone and sprinkle over the Parmesan. Cover with foil. At this point, you can cool to room temperature and store in the fridge for up to two days before baking.