In a large bowl, combine pumpkin puree, drained ricotta, egg, Parmesan, salt, and nutmeg. Gradually add flour, stirring gently until the dough forms. It should be soft but not sticky. Add more flour as needed.

Lightly flour your surface and divide the dough into smaller sections. Roll each into a rope about ½ inch thick. Cut into bite-sized pieces and gently press each with a fork to create ridges.

Fill a large pot with salted water and bring it to a boil. Drop gnocchi in small batches and cook until they float to the top (about 2–3 minutes). Remove with a slotted spoon and set aside.

In a skillet, melt butter over medium heat. Allow it to foam and turn golden brown. Add sage leaves and garlic, cooking until fragrant. Season with salt and pepper, and optionally add lemon juice or cream.

Add cooked gnocchi to the skillet and toss gently to coat in the butter sauce. Garnish with Parmesan, toasted nuts, and cracked pepper. Serve warm and enjoy!