Cook time: 25 mins | Prep time: 20 mins | Serves: 4

Ingredients.

• 700g butternut pumpkin, cut into 2cm cubes
• 250g fresh gnocchi, store-bought
• 80g unsalted butter
• ⅓ cup pine nuts, raw
• 60ml extra virgin olive oil
• 12g sage leaves, plus extra for garnish
• 80g pecorino cheese, grated

Method.

1. Boil salted water in a large, deep casserole pan. Add pumpkin cubes and simmer for 10 minutes. Add gnocchi and cook until they float (approx. 4 minutes).
2. Drain the gnocchi and pumpkin, then return to the pan. Create a space in the middle, add 60g butter, then add pine nuts. Toast for 1 minute and combine with the rest of the ingredients.
3. Add 40ml extra virgin olive oil, salt, and pepper. Pan fry for 8-10 minutes stirring intermittently, with a spa tula to lift ingredients and achieve the brown crust on the gnocchi and pumpkin.
4. Place 20g butter and 20ml extra virgin olive oil in a small pan. Add sage leaves and fry for 1-2 minutes until crisp.
5. Serve gnocchi with fried sage leaves a few spoons of the butter and olive oil, and t op with finely grated pecorino.