Soft, pillowy pumpkin gnocchi paired with a rich, aromatic sage butter sauce and topped with grated Parmesan for the ultimate autumn comfort food.

1 cup cooked pumpkin puree

1 cup ricotta cheese

1 ½ to 2 cups all-purpose flour

1 large egg

Salt, to taste

½ teaspoon nutmeg

½ cup unsalted butter

15 fresh sage leaves

Grated Parmesan cheese, for serving

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In a large mixing bowl, combine the pumpkin puree, ricotta cheese, egg, salt, and nutmeg. Mix until smooth.
Gradually add 1 ½ cups of flour, mixing with your hands until a soft dough forms. If the dough is too sticky, add more flour, a tablespoon at a time, until manageable but still soft.
On a lightly floured surface, divide the dough into four portions. Roll each portion into a long rope, about ½ inch thick. Cut the rope into 1-inch pieces to form the gnocchi.
To shape the gnocchi, you can use the tines of a fork. Press each piece gently while rolling it off the fork to create ridges.
Bring a large pot of salted water to a boil. Cook the gnocchi in batches; they are done when they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter starts to foam and the sage becomes crispy, about 3-4 minutes.
Gently add the cooked gnocchi to the skillet and toss to coat them in the sage butter. Cook for an additional minute to allow them to absorb the flavors.
Serve warm, topped with freshly grated Parmesan cheese and a few extra sage leaves for garnish.

Leftover gnocchi can be stored in an airtight container in the fridge for up to 3 days. For the sage butter, store separately.

To reheat, toss the gnocchi in a skillet with a bit of butter or olive oil.

If the gnocchi dough is sticky, add more flour gradually but be careful not to add too much to avoid dense gnocchi.

Frozen gnocchi can be used; cook according to package instructions and toss with sage butter.