Place the gnocchi in a pan of boiling water and boil the gnocchi until it floats.

Remove the gnocchi from the pan with a slotted spoon and place in a bowl.

Heat the olive oil in a frying pan over a medium-high heat.

Add the gnocchi, plus a pinch of salt and pepper and fry the gnocchi for 5-6 minutes, turning oven, until the gnocchi is brown all over.

Remove the gnocchi from the pan and place in a bowl. If your pan has a lot of crispy bits in it (this might happen if you're using a non-stick pan), wipe/scrape them out. Don't worry about getting the pan spotless though, a few crispy bits are good.

Next, melt the butter in the frying pan over a medium heat. Once melted, continue to cook for a further 2-3 minutes, until it starts to go a very light brown and smells a tiny bit nutty.

Add the fresh sage leaves and cook for a further 2 minutes.

Add the garlic and cook for a further 1 minutes, stirring often.

Edit: I added 1 can of pumpkin purée, about 2 cups (give or take) of chicken stock, a healthy sprinkle of grated Parmesan, and mixed together until a thick pasta sauce consistency. Then added the gnocchi.

Add the cooked gnocchi to the pan and sprinkle on the salt and pepper.

Stir together and cook for a further minute.

Add the lemon zest and juice and stir together. (Use about ½ tsp zest and just a squeeze of juice)

Divide between bowls and top with a little parmesan and black pepper.