Preheat the oven to 180C.
Place the potatoes into a large pan, cover with cold water and add half a teaspoon of salt. Bring to a boil and simmer for 15 minutes or until tender. Drain and return the potatoes to the pan. Dry the potatoes over a low hear, then remove and leave to cool for five minutes.
Put the pumpkin/squash in a roasting tray drizzle with olive oil, add the nutmeg, and season with salt and pepper. Cook in the oven for 20 minutes or until tender. Remove and set aside.
Push the pumpkin and potato through a riced or sieve onto a floured work surface. Sieve over the flour and two tbsp of Parmesan, then lightly combine the mixture until you have a smooth dough.
Cut the dough into four pieces and roll each into a sausage about 2 cm wide. Cut each piece into 2 cm gnocchi and place on a floured tray.
In a large pan, boil some salted water.
Drop in the gnocchi and cook for about three minutes, until they rise to the top. Drain, put in an ovenproof dish and keep warm in the oven.
Meanwhile, heat a large frying pan and add the butter. When it starts foaming add the sage and the truffle slices. Cook for a further 30 seconds and the drizzle it over the gnocchi.
Sprinkle with Parmesan and serve immediately.
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|Serving Size: 1 Serving (110g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 222 (66%)|
|Amt Per Serving||% DV|
|Total Fat 24.6g||33 %|
|Saturated Fat 13.8g||69 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 56mg||17 %|
|Sodium 202.1mg||7 %|
|Potassium 443.8mg||12 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 17.5g|
|Protein 8.5g||12 %|
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Calories per serving: 336
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