Line a colander with paper towels, place over a plate, and spoon in the ricotta. Chill in the fridge for 30 minutes to drain. Pat the top dry before using.

In a large bowl, stir together the pumpkin, strained ricotta, egg yolk, Parmesan, salt, and nutmeg. Mix in 1 cup of flour, then add more as needed (up to ½ cup) until the dough is soft and slightly tacky but no longer sticky.

Dust a surface with flour. Divide dough into 4 pieces and roll into ropes. Cut into 1-inch pieces. If desired, roll gently over a fork for ridges.

Bring a pot of salted water to a boil. Drop in gnocchi in batches. Once they float, cook for 30–60 seconds more, then transfer with a slotted spoon to a plate or directly into the sauce.

In a large skillet over medium heat, melt the butter. Add sage leaves and cook, stirring frequently, until the butter foams and begins to brown (about 3–4 minutes). The sage should crisp slightly.

Add cooked gnocchi to the sage brown butter sauce and gently toss to coat. Season with salt and black pepper. Serve warm with extra Parmesan on top. I also serve with chicken sausage for more protein