1. Take your cooked pumpkin and mash it into a puree, then add in your plain flour and mix into a dough. You do not need to knead your dough, but I find that the dough mixes better if you use your hands to work in the flour.
2. Divide the dough into four strips, shape them into long sausages, then cut each strip into smaller gnocchi sized pieces. With floured hands, shape these smaller pieces to round the edges. Then roll them on the back of a fork to get the indentations.
3. Place your rolled dough on a floured cloth/ surface for at least an hour (if possible, see the fresh dough section above if not). Then bring a pot of water to the boil (make sure it’s up to temperature to prevent your gnocchi turning to mush). Add some salt and a dash of olive oil then add your gnocchi for 3-4 minutes, or until it rises back to the top of the water.
4. In a separate pan, melt the butter slowly, then add the rosemary sprigs and let them crisp up for a few minutes, making sure the butter won’t burn.
5. Drain the gnocchi and add them to the butter pan and stir in the dried sage, sauté them quickly and serve immediately. I like to turn up the heat at this point to make my gnocchi a little bit crispy on the edges, but that’s optional.

Serve and enjoy!