Start with the sauce. Heat the oil and butter in a pan and saute the garlic and sage for a few minutes. Add in the pumpkin and cook for 5 minutes. Splash in the wine to evaporate, season with salt and pepper and add in the stock and cream and continue to cook for 10 minutes or until the pumpkin in soft. When ready, blitz to a smooth creamy sauce. Meanwhile, make the gnocchi. Place the irkotta, pecorino, egg and salt in a bowl and mix together well. Stir in the flour to form a soft dough. Cut and shape into gnocchi and cook in salted boiling water for 2 minutes. Drain, add to the pumpkin sauce and heat together well. Serve into 2 bowls garnished with micro-greens or salad leaves and extra pecorino cheese.