• 500g Queensland blue pumpkin, peeled, deseeded, diced
• ¼ cup extra virgin olive oil
• Sea-salt flakes and freshly ground black pepper, to season
• ½ cup fresh ricotta
• 1 cup finely grated pecorino
• 2 cups strong plain “OO” flour
• Extra strong plain flour, to dust
• 1 bunch sage, leaves picked
• 2 Tbsp pine nuts
• 125g unsalted butter, chopped
• Juice of 1 lemon
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.