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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!