Pumpkin gnocchi with almond pesto recipe

Ingredients

• 800 g Mantuan pumpkin or butternut squash, halved, seeded, and cut into wedges
• 100 g plain flour
• 1 pinch freshly grated nutmeg
• 12 sage leaves
• 50 g raw almonds
• 1 garlic clove
• 1 tsp nutritional yeast (yeast flakes)
• 5 tbsp extra virgin olive oil
• 50 g oil-packed semi-dried or sun-dried tomatoes, drained, patted dry, and finely chopped
• 1 pinch each of salt and black pepper