Serves: 4

Ingredients: 

• 500 g pumpkin, peeled, deseeded, cut into 2 cm pieces
• 2 tbsp chopped fresh sage
• 100 g walnut kernels
• 60 ml extra virgin olive oil
• 50 g butter
• 750 g pre-cooked gnocchi
• 180 g Bluestone blue cheese, crumbled
• Salt and freshly ground black pepper

Method:

- Preheat the oven to 180°C.

- Place the pumpkin in a roasting tray, sprinkle with the sage, drizzle with a little extra virgin olive oil and season with salt and pepper. Roast for 40–45 minutes, or until soft and beginning to brown. Remove from the oven and set aside.

- While the pumpkin is cooking, spread the walnuts over a baking tray and roast for 8–10 minutes, or until beginning to crisp and brown. Set aside and allow them to cool enough to handle.

- Heat the remaining 60 ml extra virgin olive oil in a frying pan over medium–high heat. Add the gnocchi and cook, stirring frequently, until it begins to brown. Add the butter and cook for several more minutes. Season to taste.

- Add the Bluestone and gently fold it through the gnocchi. Crumble in the toasted walnuts, then fold through the roast pumpkin and sage.

- Serve with a salad of bitter greens and a glass of light red wine.