Pumpkin Gnocchi with Sage Butter

Preheat your oven to 200°C (180°C fan-assisted). Cut the pumpkin in half, scoop out the seeds, then cut it into larger pieces. Place on a baking sheet lined with parchment paper, drizzle with a little olive oil (optional, not in ingredients list), and roast for 30-40 minutes, or until completely tender. Let it cool, then scoop out the flesh and mash it into a puree. It's important that the puree is not watery; if necessary, let it drain in a sieve.

Place the cooled pumpkin puree in a large bowl. Add the egg, 50g of grated Parmesan, nutmeg, salt, and pepper. Gradually add the flour, mixing until a soft but not sticky dough forms. You might not need all the flour, or you might need a little more, depending on the moisture content of your pumpkin. Do not overmix, just until it comes together.

On a lightly floured surface, roll the dough into ropes about 2 cm thick. Cut the ropes into 2-3 cm pieces. Press each piece onto the back of a fork or a gnocchi board to create the characteristic ridges. Place the finished gnocchi on a floured tray to prevent sticking.

Bring a large pot of salted water to a rolling boil. Add the gnocchi in batches and cook for 2-3 minutes, or until they float to the surface. Remove them with a slotted spoon and set aside.

In a large skillet, melt the butter over medium heat. Add the fresh sage leaves and cook for 2-3 minutes until the butter is lightly browned and the sage is crispy. Add the cooked gnocchi to the skillet and toss to coat with the sage butter. Serve immediately, sprinkled with freshly grated Parmesan cheese.