1. In a large bowl, combine pumpkin puree, ricotta cheese, egg, nutmeg, salt, and black pepper.

2. Gradually add flour until a soft dough forms.

3. Turn the dough onto a floured surface and knead gently.

4. Divide the dough into smaller portions and roll each into a long rope, then cut into bite-sized pieces.

5. Bring a large pot of salted water to a boil.

6. Drop gnocchi into boiling water and cook until they float to the surface (about 2-3 minutes).

7. Remove with a slotted spoon and set aside.

8. In a large skillet, melt butter over medium heat and add sage leaves.

9. Cook until the butter is golden brown and the sage is crispy.

10. Add the drained gnocchi to the skillet and toss to coat in the sage butter sauce.

11. Serve hot, topped with grated Parmesan cheese.