Lay the diced pumpkin over a baking tray, season with salt and pepper and then drizzle with olive oil. Roast in the oven until the pumpkin is tender and sweet. While hot pass the pumpkin through a sieve into a bowl, the skins will remain in the sieve.
Mix in the flour and egg and incorporate well. Season to taste and reserve.
Set a pan of water over a high heat and bring to the boil.
With two spoons shape the gnocchi mix into “quenelles” and drop them into the boiling water. When they rise to the surface they are cooked and should be removed onto a tray with a slotted spoon. Repeat until the mix is finished.
Heat a large non-stick pan to a high heat. Add the butter and cook until it starts to foam. Place in the gnocchi and the sage and sauté until the gnocchi are browned and hot and the sage has crisped up. By this stage the butter will have turned a nut-brown colour, when this happens add a squeeze of lemon juice and some salt and pepper. This will arrest the cooking process of the butter and stop it from burning.
Divide the gnocchi onto four plated and spoon over the browned butter and sage leaves.
Finally finish the plates with some toasted pine nuts and soaked golden raisins.