Preheat the oven to 200℃, line a baking tray and set aside.

In a large sheet of foil add the pumpkin, potato, a pinch of salt and wrap it up. Roast in the oven for 30 minutes or until soft. You could also use leftover roast pumpkin and potatoes.

Once soft, mashed the veg on a clean kitchen surface, add the flour, egg, more salt and pepper. Start by mixing the mixture with a fork, then switch to your hands and bring together to form a dough.

Divide the dough into 4 equal pieces and roll each piece into a long cigar. Using a knife, cut the dough into pieces around 1inch in thickness and gently place on a floured tray. Repeat until all the dough has been portioned.

Bring water to a boil, once bubbling add salt and start adding the dumplings into the water. When they rise to the top they are done. Using a strainer remove them from the water and transfer to a plate.

In a sauté pan on medium heat add the butter, allow it to melt. Add the garlic, sage and toss in the cooked gnocchi.

Allow it to brown and sizzle, before adding in the parmesan cheese, cooking pasta liquid and stir until combined. Adjust the seasoning before taking it off the gas.

Finish with a drizzle of olive oil, pumpkin seeds, goats cheese and crushed black pepper. Serve it hot.