Gnocchi with roasted pumpkin, rosemary & garlic brown butter sauce

Altough I'm in Sydney right now, I still wanted to celebrate Thanksgiving. What I enjoy the most in holidays is the cooking part so I couldn't miss it.

So what's specific to Thanksgiving? Pumpkins? Cranberries? Turkey? I didn't want to bake a whole Turkey. First of all because, of course, nobody celebrates Thanksgiving in Australia as it's specific to American history so I had nobody to share the turkey with, except my boyfriend. But it's also beacause I like to make delicious vegetarian dishes for holidays.
I'm not a huge fan of all the food waste during Thanksgiving and Christmas. People binge eating until they get sick, going crazy in supermarkets and buying way too much food.... and then throwing most of it...

This recipe is extremely easy to make, it takes less than 30 minutes and it's absolutely delicious! And I promise you that if you don't mention that it's vegetarian, nobody will notice it.

Ingredients :
- 500g gnocchi
- 1/2 butternut pumpkin, diced in small cubes
- 150g butter
- 1 clove garlic
- rosemary
- parmesan
- salt, pepper
- olive oil

Preheat oven to 190°C. Place pumpkin on a baking tray toss with olive oil. Cook for 20 minutes or until tender. Remove to a plate, set aside.

Cook gnocchi in a large saucepan of boiling salted water until al dente.

Meanwhile, place butter in a small saucepan over medium-low heat. Cook for 3-4 minutes or until butter just starts to turn brown. Add garlic and rosemary and cook for 1 minute. Remove rosemary from pan.. Reduce heat to low and continue to cook the butter until golden brown.

Drain the gnocchi and place in a large bowl. Add pumpkin. Season with salt and pepper, and gently toss to combine. To serve, divide gnocchi between serving bowls and then pour over the butter sauce. Scatter with sage leaves and serve with shaved parmesan