Pan-fry the gnocchi: to a large lidded deep fry pan or skillet over medium-high, heat a tablespoon of olive oil and two tablespoons of butter, add the pumpkin gnocchi, stir to ensure the pieces are separated and fully coated in the oil and butter, and fry the gnocchi for a few minutes.

Use a wooden spoon to stir the gnocchi, which should have puffed up and be starting to crisp up and brown, and continue to stir the gnocchi for a couple more minutes until it’s mostly browned all over.

Try a piece of the pasta. If the gnocchi is crispy and brown on the outside and soft and fluffy within, it’s ready, so remove the pan from the heat and set aside. If the gnocchi isn’t soft enough for you, put the lid on and put it back on the heat for another minute or so, then remove the lid and take the pan off the heat.

Make the brown butter sage sauce: to a small or medium sized fry pan over medium-low heat, add the 100 grams of butter and heat until the butter melts and foams up.

Add the fresh sage leaves to the butter, separate the leaves with a wooden spoon then leave the leaves to fry. The sage leaves will crisp up while the butter will begin to brown, and smell deliciously nutty.

When the foam begins to subside, immediately transfer the sage brown butter sauce to the pumpkin gnocchi pan, add the salt and pepper, and stir to combine well.

Divide the gnocchi between bowls, drizzle on a little extra virgin olive oil, and serve immediately with grated parmesan, and salt and pepper, and a side salad.