Step 1: Prepare the Pumpkin Gnocchi Dough: In a large mixing bowl, combine pumpkin purée, beaten egg, Parmesan, salt, and nutmeg. Gradually add flour, starting with 1 ½ cups, mixing until a soft dough forms. The dough should be slightly tacky but not sticky. Add more flour if needed.

Step 2: Shape the Gnocchi: Lightly flour your work surface. Divide the dough into 4 portions. Roll each portion into a rope about ¾ inch thick. Cut each rope into ¾-inch pieces. Optional: Roll each piece over the back of a fork or gnocchi board to create ridges.

Step 3: Boil the Gnocchi: Bring a large pot of salted water to a boil. Add gnocchi in batches; do not overcrowd. When they float to the surface (about 2–3 minutes), remove with a slotted spoon and transfer to a plate.

Step 4: Prepare the Sage Cream Sauce: In a large skillet, melt butter over medium heat. Add sage leaves and sauté until fragrant and slightly crispy (about 2 minutes). Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan, seasoning with salt, pepper, and optional red pepper flakes. Simmer until sauce thickens (about 3–5 minutes).

Step 5: Combine u0026 Serve : Add boiled gnocchi to the sauce and gently toss to coat. Cook together for 1–2 minutes to let flavors meld. Serve immediately with extra Parmesan and a sprinkle of black pepper.