Cut the butternut squash in half lengthwise to remove the seeds and strings. Peel the skin using a paring knife and cut the squash into small cubes.
Place the olive oil in a deep skillet over medium heat, add the squash and season with salt and pepper. Saute for a few minutes to lightly caramelise the surface of the cubes. Cover the pan and cook until the squash is tender (approx. 8 minutes).
Add Macphie Sauce Blanche and stir in, heat, then puree with a hand blender. Add korma paste, milk and stir together, season to taste and set aside.
Heat a good amount of olive oil in a frying pan and tip in the gnocchi straight from the pack. Fry until golden-brown all over so they look like mini roast potatoes – at this point add the rocket.
Serve the gnocchi in a deep bowl with a good drizzle of the spicy creamy butternut squash sauce. If desired, fry some sage and shallots in olive oil to garnish.
Alternatively, you could also sprinkle over some crumbled pancetta for a crisp, salty garnish.