Creamy Pumpkin Gnocchi

Heat the oven to 200°C fan. Place the pumpkin (40 g) for the gnocchi and the pumpkin for the sauce onto a large baking tray. Drizzle with olive oil and season with salt and pepper. Roast for 25-30 minutes, or until completely tender.

Remove from the oven and allow the pumpkin (40 g) to cool slightly. Mash the pumpkin for the gnocchi until smooth. You want it as dry as possible, so if it seems particularly wet, return it to the oven for a few minutes to drive off some of the moisture.

For the gnocchi, mix the mashed pumpkin (40 g) with the egg yolk (1 yolk), Parmesan (50 g), salt and nutmeg (¼ tsp). Add the 00 flour (250 g) gradually, mixing until you have a soft dough that is just firm enough to handle. You may not need all the flour, so add it slowly and stop as soon as the dough comes together.

Turn the dough onto a lightly floured surface and gently bring it together. Divide into four pieces and roll each into a long sausage about 2cm thick. Cut into bite-sized pieces and dust lightly with 00 flour (250 g).

Meanwhile, heat a little olive oil in a large frying pan over a medium heat. Add the onion (1) and cook for 5-6 minutes until soft. Add the garlic (2 cloves) and chopped sage (8 leaves) and cook for another minute.

Add the remaining roasted pumpkin (40 g), keeping a small amount aside to garnish the finished dish. Pour in the stock and bring to a simmer. Cook for 5 minutes, then add the cream and simmer for another 2-3 minutes.

Blend the sauce until completely smooth, then season with salt and plenty of black pepper to taste. Return the reserved roasted pumpkin (40 g) to the sauce.

Bring a large pan of salted water to the boil and cook the gnocchi in batches. Once they float to the surface, cook for another minute, then lift them out with a slotted spoon and add them directly to the pumpkin (40 g) sauce.

Add a splash of the gnocchi cooking water if the sauce needs loosening.

Add the spinach (100 g) and stir gently until just wilted.

Toast the pumpkin seeds (40 g) in a dry frying pan over a medium heat until lightly golden and starting to pop. Set aside.

For the crispy sage leaves (8 leaves), heat a little olive oil in the same pan over a medium heat. Add the sage leaves and fry for 20-30 seconds on each side, or until crisp. Remove with a slotted spoon and drain on kitchen paper. Season lightly with salt.

Spoon the gnocchi into warm bowls and finish with the reserved roasted pumpkin, toasted pumpkin seeds (40 g), crispy sage leaves (8 leaves), grated Parmesan (50 g) and a drizzle of olive oil.