Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

Gnocchi

• 180 g Parmesan cheese, cut into pieces (3 cm)
• 400 g ricotta, drained
• 200 g "00" pasta flour or gluten free flour
• 1 - 2 pinches sea salt
• 1 pinch ground nutmeg

Pumpkin purée

• 350 g Kent pumpkin, peeled and cut into pieces
• 1 garlic clove
• 1 sprig fresh thyme, leaves only
• 2 tbsp extra virgin olive oil
• 1 tsp Chicken stock paste (see Tip)
• 50 g water
• 20 g pouring (whipping) cream
• 1 pinch ground black pepper

Gnocchi

• 1700 g boiling water
• 1 tsp extra virgin olive oil
• 1 tsp sea salt

Sage and Lemon butter

• 150 g salted butter
• 2 sprigs fresh sage, leaves only
• ¼ tsp dried chilli flakes
• 2 tsp freshly squeezed lemon juice
• 2 tbsp toasted hazelnuts, chopped
• fresh thyme leaves only, to serve