• Preheat the oven to 200°C
• Clean the pumpkin, then cut it into large chunks and cook in the oven until you can pierce it easily with a fork.
• Let the pumpkin cool down at room temperature then peel it and purée it by hand with a fork or masher (don't use a blender).
• If you want, add a pinch of nutmeg.
• Add black pepper.
• Gradually start adding the flour. You have to obtain a thick batter. Don't add too much flour otherwise you'll get a gluey consistency.
• Bring a pot of water to a boil.

To make brown butter sauce:

• Place 20g of butter in a small saucepan over medium heat. Whisk and keep whisking.
• After a couple of minutes you should see brown bits appear on the bottom of the pan. Remove from heat and immediately add clean sage leaves so they crisp.

Cook the gnocchi:

• When the water boils, salt it then take two teaspoons and make quenelles with the pumpkin mixture.
• Throw them directly into the water.
• When they start floating, take them out of the water and set aside.
• When they are all done - Sautée the gnocchi in the brown butter sage sauce until the outside becomes crispy.
• Divide, serve and enjoy!