1-First, start by lining a colander with paper towels and spreading the mashed pumpkin or canned puree on top to drain excess moisture for 5 minutes this step keeps your dough from getting too sticky.

2-Once that’s done, measure 1/2 cup of the drained pumpkin puree and mix it in a bowl with the ricotta, flour, parmesan cheese, egg, salt, and pepper using a wooden spoon until it forms a soft dough, without any kneading.

3-Next, dust your work surface with flour, turn the dough out, and pat it into a log shape. Cut the dough into 6 pieces, then roll each piece into ropes about 1.7 cm thick and cut them into squares. If you want, lightly press a fork on each square to create ridges that help the sauce stick better it’s a small step that makes a big difference.

4-Now, bring a large pot of water to a boil and add the gnocchi; once they float to the surface, which takes about 1 minute, drain them. In a skillet, melt 1 teaspoon of the butter with the olive oil over medium-high heat, then add the drained gnocchi and cook, shaking the pan occasionally, until they’re lightly browned, about 1.5 minutes. Stir in the remaining butter and sage leaves, cooking for 2.5 minutes until the gnocchi turns golden, the sage is crisp, and the butter is slightly browned. If your butter isn’t salted, add salt to taste, and serve right away topped with extra parmesan and black pepper.