Ricotta & Chives Gnocchi with Pumpkin, Sage and Pine Nuts

Method

1. Preheat oven to 180°C (fan forced 160°C). Toss the diced pumpkin with olive oil and spread on a baking tray. Roast for 25–30 minutes until tender and golden.
2. When the pumpkin has been roasting for about 20 minutes, melt the butter in a large frying pan over medium heat. Add the sage leaves and cook until fragrant and the butter begins to foam.
3. Add the gnocchi to the pan and cook until lightly golden on one side, then gently turn to colour the other side.
4. Pour in the stock and bring to a gentle boil. Let it reduce for 2–3 minutes until a glossy sauce forms.
5. Toss through the cavolo nero until just wilted, then add the hot roasted pumpkin and gently combine.
6. Spoon onto plates and finish with toasted pine nuts and extra fresh sage leaves.