Making the Gnocchi:

1. In a bowl, combine the pumpkin purée, ricotta cheese, egg, salt, nutmeg, and cinnamon. Gradually add flour until the dough starts to come together.
2. Turn the dough onto a floured surface and knead gently. Roll into long ropes, cut into bite-sized pieces, and use a fork to press ridges into each piece.
3. Bring salted water to a boil, then drop the gnocchi in batches. Once they float, cook for another 2–3 minutes and remove with a slotted spoon.

Making the Brown Butter Sauce:

1. Melt butter over medium heat in a skillet. Cook until golden brown and nutty, about 5 minutes.
2. Add walnuts and cook for another 2 minutes until toasted and fragrant.
3. Gently toss the cooked gnocchi in the brown butter sauce until evenly coated. Serve with a sprinkle of fresh sage or grated cheese if desired.