1. In a bowl, mix pumpkin puree, egg, Parmesan, salt, and nutmeg. Gradually add flour until a soft, slightly sticky dough forms. 2. Turn dough onto a floured surface, divide into 4 portions, and roll each into a ½-inch thick rope. Cut into 1-inch pieces and optionally roll on a fork for ridges. 3. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float (2–3 minutes). Remove with a slotted spoon and set aside. 4. In a skillet, melt butter over medium heat. Add sage leaves and cook until butter is golden brown and sage is crisp. 5. Add gnocchi to skillet and toss gently to coat in butter and sage. Season with salt and pepper. 6. Serve warm with extra Parmesan and optional toasted pine nuts.