Pumpkin and pecorino gnocchi

1kg butternut pumpkin, peeled seeded, chopped
1 egg lightly beaten
2/3 cup pecorino, finely grated
1 cup plain flour, sifted
extra flour, for kneading
2 tsp salt flakes
125g unsalted butter
1 bunch sage, leaves picked
salt and pepper
extra pecorino to serve

1. Steam pumpkin over boiling water until tender. Mash and set aside to cool slightly. Add egg and pecorino and mix until combined. Gradually mix in flour to form a soft dough.
2. Turn out dough onto a lightly flour surface and knead until no longer sticky. Divide into 4 pieces and knead each into a round. Shape each round into a sausage shape, about 2cm wide. Cut each sausage into 4-5cm pieces.
3. Bring a large pan of water to the boil and add salt. Add 8-10 pieces of gnocchi at a time, and cook for 2-3 mins or until gnocchi folats to the surface. Remove from water with a slotted spoon and put in an ovenproof dish.
4. Melt butter in a large pan and over a low heat, add sage and cook for 3-5 mins or until butter begins to foam and go golden. Add gnocchi and toss to combine, heating for 1-2 mins. Season with salt and pepper and serve immediately with extra pecorino.