Directions

1. Cook the pumpkin:
   Cut pumpkin into chunks and roast at 180 °C / 350 °F for 20–25 minutes until soft.
   Alternatively, steam or boil, then drain well. Mash or press into a fine purée.

2. Make the gnocchi dough: In a bowl, combine pumpkin purée, salt, pepper, nutmeg, parmesan and (if using) the egg yolk.

3. Gradually add flour and knead into a soft, slightly sticky dough. Don’t overflour – too much makes them dense.

4. Shape the gnocchi:
   On a floured surface, roll dough into ropes about 2 cm thick.
   Cut into 2 cm pieces and shape with a fork if desired.

5. Boil the gnocchi: Bring a large pot of salted water to a gentle boil.

6. Cook gnocchi in batches – they’re done when they float (about 2–3 minutes).
7. Remove with a slotted spoon and let drain briefly.

Sauté in sage butter:

1. Melt butter in a large pan over medium heat.

2. Add sage leaves and fry until crisp.

3. Add gnocchi and sauté until lightly golden.

4. Serve warm, topped with extra parmesan.