1-First: drain excess moisture from the mashed or canned pumpkin puree by placing it in a paper towel-lined colander for 5 minutes, then measure out 1/2 cup.

2-Next: combine the drained pumpkin puree with ricotta, flour, parmesan, egg, salt, and black pepper in a bowl, mixing until a soft dough forms.

3-Dust a work surface with flour, turn dough out, sprinkle flour on top, and pat into a log shape.

4-Cut the dough log into 6 pieces, roll each piece into ropes 1.7 cm wide.

5-Then, cut ropes into small square pieces to form gnocchi, optionally pressing with a fork to make ridges.

6-Boil salted water in a large pot, drop in gnocchi, and cook until they float (about 1 minute), then drain.

7-Finally, heat olive oil and 1 teaspoon butter in a skillet over medium-high heat, add gnocchi, and cook until golden on edges (about 1.5 minutes), before adding the remaining butter and sage leaves, stirring, and cooking for 2.5 minutes until gnocchi are golden, sage is crisp, and butter slightly browned.

8-Add salt if needed and serve immediately, garnished with grated parmesan and black pepper.