Prepare the Pumpkin

Preheat your oven to 400°F (200°C).

Cut the pumpkin in half and remove the seeds and strings.

Place the halves cut side down on a baking sheet and roast for about 30-40 minutes, or until the flesh is tender. Let it cool, then scoop out the flesh.

Make the Dough

In a mixing bowl, combine the pumpkin flesh, egg, and salt. Mix until smooth.

Gradually add the flour, one cup at a time, until a soft dough forms. You may need more or less flour, depending on the moisture of the pumpkin.

Knead gently on a floured surface until the dough is smooth but not sticky.

Shape the Gnocchi

Divide the dough into small sections. Roll each section into a long rope about ½ inch thick.

Cut the rope into 1-inch pieces and shape each piece with a fork to create the classic gnocchi ridges. This helps sauce adhere better.

Cook the Gnocchi

Bring a large pot of salted water to a boil.

Gently drop the gnocchi into the boiling water. Once they float to the surface (about 2-3 minutes), they are ready. Use a slotted spoon to remove them and place them in a colander.

Prepare the Sauce

In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until they become crispy and the butter is slightly browned.

Toss the cooked gnocchi in the butter and sage sauce, ensuring they are well coated. Season with salt and pepper to taste.

Serve

Plate the gnocchi and sprinkle with grated Parmesan cheese. Enjoy!