If using fresh pumpkin, preheat the oven to 400°F (200°C).

Cut a small sugar pumpkin in half, scoop out the seeds, and place the halves cut-side down on a parchment-lined baking sheet.

Roast for 35-45 minutes, or until tender.

Scoop out the flesh and puree in a food processor. If watery, strain through a cheesecloth.

If using canned pumpkin, make sure it's pure pumpkin puree, not pie filling.

In a large mixing bowl, combine 1 cup of pumpkin puree, 1 cup of ricotta cheese, 1/2 cup grated Parmesan, 1 egg, 1/2 teaspoon salt, and 1/4 teaspoon nutmeg (if using). Mix until well combined.

Gradually add 1 1/2 cups of flour, folding it into the mixture until a soft, slightly sticky dough forms.

If the dough is too sticky, add more flour 1 tablespoon at a time. Avoid over-mixing to keep the gnocchi tender.

Lightly flour a clean surface.

Divide the dough into 4 equal portions. Roll each portion into a long rope about 3/4 inch thick.

Cut the ropes into 1-inch pieces.

If desired, roll each piece over the back of a fork or gnocchi board to create ridges. This helps the sauce cling to the gnocchi.

Bring a large pot of salted water to a boil.

Carefully add the gnocchi, working in batches if needed. Stir gently to prevent sticking.

The gnocchi are done when they float to the surface, usually in about 2-3 minutes.

Use a slotted spoon to transfer them directly to the prepared sauce.

While the gnocchi are boiling, melt 1/2 cup of unsalted butter in a medium skillet over medium heat.

Let it cook, swirling the pan occasionally, until the butter turns a light golden brown and develops a nutty aroma (about 3-5 minutes).

Add 8-10 fresh sage leaves. They will sizzle and crisp up.

Season with 1/4 teaspoon salt and a pinch of black pepper.

Turn off the heat once the butter is browned and the sage is crispy.

Transfer the cooked gnocchi to the skillet with the brown butter sage sauce. Toss gently to coat the gnocchi in the sauce.

Serve immediately, topped with freshly grated Parmesan and a sprinkle of black pepper.

Enjoy!