Step 1

Preheat oven to 200°C. Grease a 32cm round 3.75L (15-cup) baking dish.

Step 2

Cook gnocchi according to packet instructions, then drain and rinse under cold water.

Step 3

Toss pumpkin and remaining 1 tbs oil in a bowl. Combine with gnocchi, egg yolks, cream, nutmeg, 1/2 cup (50g) mozzarella, half the sage and half the blue cheese. Spoon into prepared dish and top with remaining 1/4 cup (25g) mozzarella.

Step 4

Bake for 45-50 minutes or until pumpkin is tender.

Step 5

Meanwhile, heat 1/4 cup (60ml) oil in a frypan over medium-high heat. Add the remaining sage and cook for 1 minute or until crisp and bright. Remove using a slotted spoon and drain on paper towel, reserving oil.

Step 6

Top with nuts, fried sage and remaining 50g blue cheese.

Step 7

Drizzle with reserved sage oil to serve.