Preheat your oven to 180°C and line a baking sheet with parchment paper.

Cut 1 pumpkin in half and place the two halves cut-side down on a baking sheet.

Bake for about 30 minutes, or until the rind softens.

Remove seeds and separate flesh from rind using a spoon.

In a large bowl, puree the flesh with an immersion blender until smooth and allow to cool.

Use 700g of pumpink puree for this recipe. Add this pumpkin puree to a large bowl and gradually mix in the flour. Add salt, a pinch of nutmeg, the egg and mix until you have a slightly sticky modeling dough.

On a floured surface, roll the dough into long ropes about 2 cm thick. If the dough is too sticky, frequently dust your hands with a little flour.

Cut into 1.5 cm pieces to form your pumpkin gnocchi. Lightly dust with flour to prevent sticking.

Cook the gnocchi in salted boiling water. Meanwhile, melt the butter in a pan with sage leaves.

The gnocchi is done when they float to the surface. Drain them with a slotted spoon directly into the pan with butter and sage. Toss to coat while cooking for 1 minute.

Serve on a plate with a generous sprinkle of Parmesan cheese. Garnish with a few fresh sage leaves.