Step 1

Pre-heat oven to 350F (180C). Line a cookie sheet with parchment paper.

Step 2

Slice the squash and cut in half, place on the prepared cookie sheet and roast for approximately 30 minutes or until very tender. Let cool to the touch then remove the skin and pass through a ricer or mash well with a fork or potato masher.

Step 3

Boil the potatoes (I used 2 small) in boiling water until tender, cool a few minutes then either mash or pass through a ricer.

Step 4

In a large bowl add the pumpkin puree and the mashed potato (while still warmish but not hot) and mix well. Add the egg yolk, parmesan cheese, salt and nutmeg and combine. Add the flour a little at a time until the dough starts to come together. Move to a lightly floured flat surface, add the remaining flour and gently knead to form a soft dough, it will be sticky, so do not add more flour.

Step 5

With lightly floured or damp hands pat the dough into a circle or rectangle and with lightly floured hands remove pieces to form a small round ball. Place the formed gnocchi on a plate or board sprinkled with flour, dust the gnocchi with a little flour. Let them rest while the water is boiling.

Step 6

Boil a large pot of water, add a little salt and add the gnocchi (depending on how large the pot is you may need to boil them in batches). The gnocchi are ready when they float to the top. With a slotted spoon remove them from the water and place in the pan with the sage butter sauce. Cook for 15 seconds, tossing to coat in the sauce and serve sprinkled with freshly grated parmesan cheese. Enjoy.

Step 7

In a large pan add the butter and sage leaves, cook on medium heat until the butter is melted.