-
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.
-
Meanwhile, fry sage leaves in a tablespoon of hot oil until crisp. Set aside.
-
In the same pan, cook butter on low heat until it just starts to go brown. Stir through lemon juice.
-
Just before the sauce is ready to serve, cook gnocchi according to the packet directions.
-
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.
