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
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.