Preheat the oven to 180'C.
Bake the potatoes on a tray till soft in the middle and allow to cool slightly. Then cut in half, scoop out the center and mash with a fork. In a bowl add the potato, egg yolk and flour and season with a little salt and pepper. Mix together with a fork to form a ball and roll into a log approximately 1 inch in diameter. Then cut into pieces 1 inch wide and set aside.
Bring a pan of water to the boil and cook until the gnocchi rise to the top, this should take no more than a minute.
Cut into 1cm cubes. Pan roast with olive oil and picked thyme until golden brown.
Finely dice the garlic and shallot. Sweat in butter for 5 minutes and then add the diced, peeled pumpkin. Sweat for a further 5 minutes then add the cream and season. Cook until tender and blitz until smooth.
Heat the oil in a pan to about 150'C. Pick the sage leaves and fry until crispy. Remove and place on paper to drain away any excess oil.
Coat the gnocchi in the puree and swipe some across the plate. Garnish with the pan roasted pumpkin and the sage leaves.
«Create orange gnocchi by adding some pumpkin to the potato. »