Preheat the oven to 200°C (400°F).

Cut 200 g pumpkin in half and remove the seeds.

Roast the pumpkin halves for 45 minutes, until the flesh is very tender.

Scoop the roasted pumpkin flesh into a mixing bowl.

Mash the pumpkin flesh into a smooth purée.

Add 180 g all-purpose flour and a good pinch of salt to the pumpkin purée.

Knead the mixture until it forms a soft, cohesive dough.

Lightly flour the work surface and transfer the dough onto it.

Cut the dough into small equal pieces and roll each piece into a ball.

Press kitchen string gently around each dough ball to create pumpkin-shaped ridges.

Bring a large pot of salted water to a boil.

Cook the pumpkin gnocchi in the boiling water until they float to the surface.

Reserve 75 ml pasta cooking water and lift the cooked gnocchi from the pot.

Melt 1 tablespoon vegan butter in a frying pan over medium heat.

Add a handful of fresh basil and cook it in the butter for 2 to 3 minutes.

Stir in the juice of 1/2 lemon and 1/2 tablespoon maple syrup.

Add 75 ml pasta cooking water and salt to taste, then stir until the sauce is combined.

Add the cooked pumpkin gnocchi to the sauce and toss until evenly glazed.

Serve the gnocchi topped with cashew Parmesan.