- In a bowl add the pumpkin mash, ﬂour, egg and probiotic yoghurt and mix until well combined and thick enough to roll, adding extra ﬂour as needed to make a soft dough.
- On a well ﬂoured board roll out large spoonfuls of gnocchi mixture into long ropes and cut each into bite sized pieces.
- Add gnocchi to well salted boiling water and cook for 2 minutes or until gnocchi rises to the top,. Drain and then divide onto 2 serving plates.
- Place butter and olive oil in a hot pan, once it begins to bubble and turn slightly golden add the sage leaves, remove from the heat and top gnocchi immediately with the hot butter and crispy sage leaves.