Method

• Method   Heat oven to 220°c fan forced
• Tip the pumpkin into a roasting tray
• Toss with the garlic, thyme and olive oil, then season
• Cover the dish with foil and roast for 40 mins until soft
• Leave to cool slightly
• When the pumpkin is cool enough to handle, remove the flesh and use a spatula to force it through a fine sieve
• Tip into a clean pan, then gently cook for 30-40 mins until reduced to a dense mass that comes away from the sides of the pan
• Leave to cool
• Tip purée into a bowl, then season with the nutmeg, salt and pepper
• Mix in the egg, flour and 100g of the parmesan
• You should have a soft pliable dough so, if it’s too wet, add more flour until it’s the right consistency
• Take a third of the dough and, on a floured surface, roll into a long strip about the thickness of your thumb
• Cut the strip into little pillows about 3cm long, then press each one gently with the back of a fork, repeat with the remaining dough
• Bring a large pan of water to the boil, then drop in the gnocchi in batches
• Cook until they float, then give them a minute more before scooping out and putting them in a bowl of iced water
• When they’re all cooked, drain well
• To serve, heat a grill to high
• Melt the butter in a large pan until sizzling, then throw in the chilli, chard and sage – sizzle for a minute before throwing in the gnocchi and tossing through, tip into a heatproof dish, scatter with parmesan, flash under the grill until browned,