Chop the butternut squash into 2cm chunks. Crush the garlic.

Bring a pot of water to boil. Cook the squash until soft.

Heat oil in a large ovenproof frying pan over medium heat and fry the garlic for 30 seconds.

Add the spinach, season and cook until wilted.

When the squash is cooked, roughly mash it.

Stir the mashed squash and the mascarpone into the spinach, then add 150ml water and stir well.

Grate in half the parmesan.

Gently stir in the gnocchi and coat in the sauce. Simmer for 1-2 mins until everything is heated through.

Scatter over the breadcrumbs and remaining parmesan.

Heat the grill to medium-high, add the gnocchi and cook until golden and bubbling at the edges.