Roast pumpkin gnocchi with lemon-herb butter

Preheat oven to 180°C. Toss pumpkin pieces in 1 Tbsp of the oil and season. Arrange in a baking dish and bake for 20-30 minutes, until softened and well browned. Set aside to cool.

Remove any dark edges from pumpkin, if necessary, then press pieces through a fine sieve into a large bowl.

Stir in ricotta and ¼ cup of the pecorino. Gradually add flour and combine until a dough barely forms. Your dough is ready when  it is soft, but does not stick to your fingers. If necessary, you can add a little more flour until your dough reaches this consistency.

Turn out dough onto a lightly floured surface. Divide into 3. Roll 1 portion into a 1cm-thick log.

Cut log into 2cm pieces.

Gently press the back of a fork into each piece. Repeat Steps 4-6 with remaining dough.

Cook gnocchi, in 3 batches, in a large saucepan of boiling salted water until gnocchi float on surface for 30 seconds. Using a slotted spoon, remove from water and transfer to a large bowl of iced water. Once cool, drain thoroughly.

Put remaining olive oil in a large frying pan over a high heat. Add gnocchi and cook for 2 minutes or until golden.

Meanwhile, put sage, pine nuts and butter in a small saucepan over a high heat. Cook until butter turns nut-brown, then pour over gnocchi. Drizzle with lemon juice and scatter over remaining cheese. Serve immediately.