Method

Step 1: Prepare pumpkin
Peel and deseed the butternut pumpkin and then dice into 1cm cubes. Blanch in salted, boiling water for approximately 3 minutes, refresh in ice water and then drain.

Step 2: Prepare gnocchi
To prepare the gnocchi, scrape out the inside of the potatoes. Mash the potato and then pass through a sieve. Combine the flour, egg and salt with the potato and work into dough. Roll the dough in a sausage shape (approximately 2cm in diameter). Cut the dough into 2cm wide discs. Add the gnocchi to salted, boiling water. Cook until the gnocchi rises to the surface and then scoop out and refresh in iced water. Drain the gnocchi and then toss with a little bit of extra virgin olive oil.

Step 3: De-bone quail
To prepare the quail, trim winglets at the second joint. Using a boning knife, slice along the top of the neck; carefully fold back the neck skin, without tearing it, to reveal the top of the breast meat. Slice around the 'wishbone' and remove it. Insert a cook’s knife in the tail-end of the quail up to the neck and carefully cut along both sides of the back bone. Trim off the excess neck skin. Using the boning knife, carefully cut between the rib cage and breast meat, leaving the breast fillets, winglets and legs intact. Trim any excess fat and skin.

Step 4: Cook and serve
Season the quail with salt and pepper. Heat the 20ml olive oil in a fry pan and when hot add the quail skin side down. Cook on a medium heat for 2 to 3 minutes until golden brown then turn over. Add in the butter then when it begins to turn to a nutty brown baste the quail for 1 to 2 minutes. Remove the quail from the pan and leave to rest for 5 minutes before serving. (Please note: quail should be served pink).

Heat the vegetable oil in a frying pan and then add in the pumpkin and seasoning. Cook until the pumpkin is caramelised and then remove. In the same pan, add in the gnocchi and caramelise until golden. Season to taste. Stir in diced butter until it starts to turn into a nutty brown colour. Add in the sage and remove from the heat.

To serve, cut the quail in half and arrange on a plate with the gnocchi and pumpkin. Drizzle over the nutty butter and then garnish with the sage leaves, freshly grated pecorino and chervil.