1. Strain pumpkin puree if using canned to remove excess moisture.

2. In a mixing bowl, combine pumpkin, egg, salt, nutmeg, and pepper.

3. Slowly add flour and mix until a soft, slightly tacky dough forms.

4. Divide dough into four parts, roll into ropes, and cut into ¾-inch pieces.

5. Shape each piece with a fork for ridges, if desired.

6. Boil a large pot of salted water and cook gnocchi until they float (2–3 minutes).

7. In a skillet, melt butter and add sage leaves. Let butter brown and sage crisp.

8. Transfer cooked gnocchi directly into the sage butter and toss to coat.

9. Cook for 1–2 minutes until lightly crisped.

10. Serve hot with cracked pepper and Parmesan.