Pumpkin, Zucchini & Sage gnocchi

I cooked this the other night for some friends for dinner - I've heard of pumpkin & sage gnocci before, but then our very first zucchini turned up in the garden and I just had to add him. The onion and sage was from the garden too - but alas our pumpkin plants are minuscule and I am not the kind of person who has the patience to make gnocchi from scratch.
I served it with a mixed leaf, pear, walnut and parmesan salad - drizzled in an oil, balsamic and honey dressing. They went so well together it got me thinking you could add the walnuts (lightly roasted) to this gnocchi dish too...
This is perfect for a casual dinner with friends - it feels just a little bit decadent but you're not going to kill yourself making it.

To serve four you need:
2 x 500g packets of gnocchi
1 small butternut pumpkin
1 large zucchini
1 small red onion
150ml Cream
a large knob of butter
12 large sage leaves
Olive oil
Salt

Then: 
* Chop up your pumpkin into cubes, tumble in olive oil and a pinch of salt and roast in a hot oven for half an hour.
* Finely chop the spanish onion and slice the zucchini into discs and then semi circles. Drizzle some olive oil in a large fry pan, and add the onion, after a few minutes add the zucchini. Fry until the zucchini is cooked (about 15 minutes).
* Put a pot of water onto boil (lightly salted) and cook your gnocchi, as soon as it floats to the top, drain it and briefly run cold water over it. Once the water has drained off put it back in the pot and add the pumpkin, zucchini, onion and cream and gently mix together.
* In your frying pan add the big knob of butter and melt it until it just starts turning brown, then add the sage leaves, each individually laid out. Fry them for a minute or less on both sides, they'll go all crisp and heavenly, pull them out with tongs, drizzle the butter over the gnocchi and dish up with a few crispy sage leaves on top of everyone's bowl.

Ps. And then don't take any pictures of it coz you re too busy shovelling it in your mouth...