Try this gorgeous recipe from Paddock To Plate.
To make the gnocchi, preheat oven to 180°C. Spread a layer of rock salt on a baking tray, place potatoes on top and bake for 35-40 minutes or until potatoes are tender. Scoop out the soft flesh into a bowl while still hot (discard skins), mash it then pass it through a ricer.
Add the flour, egg yolks a pinch of grated nutmeg and a good pinch of salt and mix it all toegther and bring it all together, place dough on the bench top and knead a little until smooth. Roll the dough on a lightly floured bench into a sausage shape (approximately 2cm in diameter) and cut into 2cm pieces.
While the potatoes for the gnocchi are cooking, blanch the pumpkin in a saucepan of boiling salted water for 5 minutes, drain and refresh in iced water then drain and set aside until ready to use.
Heat the vegetable oil in a large frying pan, add the pumpkin and season to taste. Cook over medium heat, stirring occasionally for about 8-10 minutes, until the pumpkin is caramelised, then remove from pan.
While the pumpkin is cooking, bring a large saucepan of salted water to the boil, add the gnocchi and cook in batches for 1-2 minutes or until they rise to the surface. Remove with a slotted spoon and toss in a little olive oil.
Add the gnocchi to the same pan and cook for 6-8 minutes or until golden, then season to taste. Stir in the butter and cook until it starts to go a nutty brown colour, then add the sage and remove from heat.
Arrange the gnocchi and pumpkin on plates, drizzle the butter over the top and garnish with the sage leaves and freshly grated pecorino.
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