Method
Preheat an oven to 200° C or gas mark 6. Place the prepared pumpkin and potato onto a greased baking tray and cook until soft, about an hour. Pass through a sieve. While still warm add the flour and semolina to the puree, stirring lightly with a fork. Add half of the parmesan, nutmeg and season. Split the mixture into three and roll each portion on a work surface dusted with semolina. Roll into a sausage shape about 2cm thick and then cut into 2½cm lengths. Roll each piece along the prongs of a fork, dust with semolina, allow to rest on a tray and cover with a damp tea towel. Bring a pan of salted water to the boil. Heat half of the butter in a pan, add the garlic, breadcrumbs and half of the sage. Fry until golden brown, discard the garlic. Heat the remaining butter in a fresh pan along with the remaining sage. Turn the boiling water to a simmer. Gently drop the gnocchi into the water, cooking in batches, and when they bob to the surface cook for about 2 minuets. Remove from the pan and add to the melted butter and sage then toss in the breadcrumbs. Add the remaining parmesan and serve while still warm.