Heat the blueberries with a little honey until it begins to simmer then take it off the heat.
Cut the pumpkin onto small chunks and roast at 180 until tender (about 30min)
Blend all the ingredients in a food processor and allow to cool over night.
Soak the lentils at room temperature for 8 hours.
Drain the lentils, rinse well and sit in a colander over a pot and cover from light and draught.
For fast germination leave the lentils at room temperature and rinse every 6-8hours, or alternatively you can leave it in the fridge in which case you will only need to rinse once a day.
Continue the rinsing process until the lentils have a tail around 5mm long.
Hang the ricotta in a muslin cloth overnight.
In a food processor blend the ricotta, ricotta salata and egg until smooth.
Add the flour and pulse the processor until just combined.
Turn the dough out and bring it together with your hands. Gently kneed the dough to bring it together if need be.
In a few batches roll the gnocchi out on a well floured bench.
Cut the gnocchi into small nuggets and place into boiling water.
As soon as the gnocchi begins to float remove it from the boiling water.
And refresh it in ice cold water.
Heat a pan over medium high heat with a little oil.
Add the gnocchi to the pan and fry until it begins to become golden.
Add a knob of butter and cook until the gnocchi is golden crispy on the outside and the butter has begun to brown.