1-First Steps: Preparing the Ingredients: First, line a colander with paper towels, spread the mashed pumpkin or canned puree on it, and let it drain for 5 minutes to remove excess moisture. Measure out 1/2 cup of the pumpkin puree for the dough. In a bowl, combine the pumpkin with ricotta, flour, parmesan cheese, egg, salt, and pepper; mix with a wooden spoon until a soft dough forms.

2-Next: dust a work surface with flour, turn the dough out, sprinkle flour on top, and pat it into a log shape. Cut the dough into 6 pieces, roll each into a 1.7 cm rope, then cut into squares. If you like, press lightly with a fork to create ridges on the gnocchi pieces for better texture.

3-Cooking the Gnocchi: Bring a large pot of salted water to a boil, then drop the gnocchi into the boiling water and cook for about 1 minute or until they float to the surface; drain them carefully. In a skillet, heat 1 teaspoon of olive oil and about 1 teaspoon of butter over medium-high heat. Add the cooked gnocchi and cook, shaking the pan, until they start to brown, about 1.5 minutes.

4-Then, add the remaining 50 g (3.5 tablespoons) of butter and 20 fresh sage leaves; cook, stirring, for about 2.5 minutes until the gnocchi are golden brown, the sage is crisp, and the butter is slightly browned. Season with salt if you’re using unsalted butter, and serve immediately with freshly grated parmesan cheese and black pepper.