1-First, prepare the pumpkin by spreading the puree on a paper-towel-lined colander and letting it drain for about 5 minutes. Measure out ½ cup of the drained puree for the dough trust me, this step keeps things from getting too soggy.

2-Next, make the dough in a large bowl by combining the drained pumpkin, ricotta, flour, Parmesan, egg, salt, and pepper. Stir with a spoon until a soft, slightly sticky dough forms, then lightly flour a clean work surface and shape it into a log about 5 cm in diameter.

3-Form the gnocchi by cutting the log into 6 equal pieces, rolling each into a rope roughly 1.7 cm thick, and then cutting into 1-inch squares. If you want, press the back of a fork lightly over each square to create ridges for that extra sauce grip.

4-Cook the gnocchi by bringing a large pot of salted water to a boil, adding the gnocchi, and cooking for about 1 minute or until they rise to the surface. Drain them well to avoid any wateriness.

5-While the gnocchi boil, sauté them in a skillet with 1 tsp olive oil and half of the butter (about 25 g) over medium-high heat until lightly browned, which takes around 1 ½ minutes.

6-Finish the sauce by adding the remaining butter to melt, then toss in the sage leaves and cook for another 2 ½ minutes until everything is golden and crisp. Season with a pinch of salt if you’re using unsalted butter.

7-Finally, serve the gnocchi right away, topped with extra grated Parmesan and a grind of black pepper. It’s amazing how that nutty, aromatic sauce ties it all together!