- Preheat your fan oven to 190 degrees. If you have a whole pumpkin, cut it in half first, and scoop out the seeds with a spoon. There is no need to peel it yet. Roughly cut the half you are using into wedges, approximately 3-4cm wide. Place these on to a roasting tray, drizzle with some olive oil, and season with salt and pepper, and a small pinch of ground nutmeg.
- Put into the oven for 20-25 minutes or until completely soft. Allow to cool slightly and then peel off the skins. At the same time as cooking the pumpkin put the walnuts on to a baking tray and roast for five minutes, set aside.
- Meanwhile, put on a medium-sized pot of water and one tsp of salt, and bring to a boil. Blanch your gnocchi according to the instructions on the packet and drain.
- Take the peeled pumpkin and put it into a blender along with 150ml hot water and one stock cube, blend until smooth.
- In a frying pan over medium heat, melt the butter and add one tbsp of oil, fry the gnocchi until it starts to get brown and a little crispy.
- Tear up the sage leaves very roughly and add those to the pan. Fry for about 30 seconds more, and then pour in your pumpkin sauce. The gnocchi will soak up quite a bit of the sauce, so if it gets a bit dry just add a drop of water.
- When the sauce is fully coating the gnocchi, take the pan off the heat and add half the grated Parmesan. Stir until the gnocchi is fully coated and the sauce is creamy.
- Taste the sauce and add a little salt if needed. Serve straight away and sprinkle some more Parmesan and the toasted walnuts on top.
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