1. In a bowl, toss pumpkin with nutmeg, brown sugar, some olive oil and freshly ground black pepper. Roast in a preheated 180°C oven for 20 minutes, or until golden.
  2. Meanwhile, fry sage leaves in a tablespoon of hot oil until crisp. Set aside.
  3. In the same pan, cook butter on low heat until it just starts to go brown. Stir through lemon juice.
  4. Just before the sauce is ready to serve, cook gnocchi according to the packet directions.
  5. When the gnocchi is cooked, pour butter sauce over the gnocchi, then mix through the sage, cooked beans and pumpkin. Sprinkle with freshly grated parmesan cheese.

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