Remove the skin of the pumpkin and cut into cubes. Drizzle with olive oil, salt and pepper and roast at 190C for 35 minutes or until softened. In a pan large enough to house all the gnocchi, heat a couple of tablespoons of olive oil and gently fry the sage leaves in them until they darken in colour and go crisp. Remove them and set aside on kitchen roll ti soak up excess oil. In the same pan, fry the diced shallot for a couple if minutes and then add garlic. Add the roasted pumpkin in and begin to boil your gnocchi. Scoop out some gnocchi cooking water and add it to the pumpkin pan, mix it around so the pumpkin starts to dissolve a little. Drain the gnocchi and add it to the pumpkin mix along with the butter and a touch more cooking water, mix well until the sauce becomes silky smooth. Add a squeeze of lemon and serve with the crispy sage leaves on top and lots of parmesan!