To make gnocchi roast your squash at 180˚C for 35-40 mins until soft. Allow to cool.
In a food processor blitz with 1 egg yolk and pinch of salt into a puree and then add a little flour at a time until the squash forms a dough that will hold together and comes away from the side of the mixing bowl.
On a floured surface roll the dough out into ½” cylinders and transfer to the fridge to chill for 30 mins.
Once the gnocchi tubes have firmed up a bit in the fridge slice into small, bitesize sections and indent with a fork, so that your sauce sticks to the cooked gnocchi later.
In a frying pan add your sage, oil, pine nuts, kale, and pesto. Meanwhile cook your gnocchi in boiling water for 2-3 mins until it floats.
Then drain off and add to the kale pan with your black truffle slices. Cook the truffle and gnocchi for a further 2 minutes to bring together all the flavours. Season and serve.