Serves 4

1kg pumpkin, peeled, cut into 3cm cubes

olive oil cooking spray

salt and white pepper, to season

1–1½ cups plain flour

¼ cup pecorino (or parmesan), finely grated

125g butter

½ cup sage leaves

pecorino (extra), finely grated, to serve

1 Preheat oven to 200C. Line a baking tray with baking paper. Put pumpkin on prepared tray and spray with oil. Season with salt and pepper. Roast pumpkin for 30–35 minutes or until soft. Transfer to 
a large bowl. Mash until smooth.

2 Sift flour into pumpkin. Add pecorino. Stir until well combined and a soft dough forms (dough should not be sticky). Turn dough onto a lightly floured surface and lightly knead. Roll dough into 4 x 30cm-long rolls. Cut each roll into 5cm pieces.

3 Bring a saucepan of salted water to the boil over high heat. Add a quarter of the gnocchi and cook for 2 minutes or until it floats to the top. Cook for a further 2 minutes. Remove with a slotted spoon and transfer to a large bowl. Cover to keep warm. Cook remaining batches of gnocchi.

4 Meanwhile, to make sage butter, heat butter in a saucepan over medium heat until sizzling. Add sage leaves and cook for 
2 minutes or until butter turns golden. Put gnocchi in serving bowls. Spoon over sage butter. Season with salt and pepper. Sprinkle with pecorino (extra) and serve.