First Step: Prepare the pumpkin Choose between steaming, boiling, or roasting about 300g fresh pumpkin (or 400g raw for roasting). If roasting, cut pumpkin into pieces, place on parchment-lined tray, roast at 180°C (356°F) for around 40 minutes until tender but not burnt. Let cool, then mash. For canned puree or mashed pumpkin, drain on paper towels for 5 minutes to remove excess moisture, ensuring gnocchi are light and tender.

Second Step: Make the dough In a large mixing bowl, combine the pumpkin puree, 1/2 cup soft ricotta, finely grated Parmesan or Pecorino (1/3 cup), and one beaten egg. Add 1/4 teaspoon salt and pepper to taste. Stir gently to mix. Gradually incorporate 1 1/4 cups plain flour until a soft but workable dough forms. Avoid over-kneading to keep the gnocchi light.

Third Step: Shape the gnocchi Lightly flour a clean surface. Turn out the dough and pat it into a log shape 1.7cm thick. Cut the log into six portions, roll each portion into ropes, then cut into bite-sized pieces. Optionally, press each gnocchi gently with a fork to create ridges that help sauce cling.

Fourth Step: Cook the gnocchi Bring a large pot of salted water to a boil. Add gnocchi in batches, cooking until they float to the surface, usually about 1 minute. Remove with a slotted spoon and place on parchment-lined tray to drain. This cooking technique ensures tender, well-textured gnocchi.

Final Step: Serve with sage butter sauce In a skillet, heat 1 teaspoon olive oil and 1 teaspoon butter over medium-high heat. Add cooked gnocchi and gently toss until they start to brown slightly (about 1.5 minutes). Add remaining butter (about 3 1/2 tablespoons) and 20 fresh sage leaves. Cook for 2.5 minutes until gnocchi are golden, sage crisp, and butter lightly browned. Adjust salt if needed. Serve immediately, garnished with extra grated Parmesan and freshly ground black pepper.