1-Making pumpkin sage gnocchi from scratch is easier than you might think, and it starts with prepping your ingredients just right. Begin by draining the mashed pumpkin or canned puree on paper towels for about 5 minutes to get rid of any extra moisture – this step helps keep your gnocchi light and fluffy. Once that’s done, measure out 1/2 cup of the drained puree and mix it in a bowl with ricotta, flour, Parmesan, egg, salt, and pepper until you have a soft dough.

2-Next, dust your work surface with flour, shape the dough into a log, and cut it into six pieces. Roll each piece into ropes about 1.7 cm (2/3 inch) thick, then cut them into small squares. For that traditional look, you can press ridges on each square using a fork. Bring a large pot of water to a boil and cook the gnocchi in batches until they float, which takes about 1 minute, then drain them carefully.

3-To finish, heat 1 teaspoon of olive oil with a bit of butter in a skillet over medium-high heat. Add the gnocchi and shake the pan until they start to brown, about 1 1/2 minutes. Toss in the remaining butter and sage leaves, stirring for another 2 1/2 minutes until everything is golden and the sage is crisp. If your butter isn’t salted, add a pinch of salt. Serve right away with extra Parmesan and fresh black pepper on top.