Makes 4 servings.

Pumpkin Gnocchi

10 oz fresh pumpkin, roasted and mashed (reserved)
½  cup ricotta cheese
1¼ cups all-purpose flour (plus more for dusting)
⅓  cup parmesan cheese, finely grated
1 egg
¼  tsp salt

Toasted Pumpkin Seeds

Seeds from pumpkin 
2 Tbsp olive oil 
Pinch of sea salt

Sage Brown Butter

1 tsp olive oil
¼ cup butter 
20 fresh sage leaves

Select a small pumpkin, split in half and scoop out the seeds. Place cut-side down on parchment-lined tray and cook at 350°F for 45 minutes or until soft. Scoop flesh out and mash.

Toss clean, dry pumpkin seeds with olive oil and sea salt.  Line a baking sheet with parchment paper, and bake seeds in a single layer at 375° for 25-35 minutes, or until nicely toasted.

Combine ½ cup pumpkin and remaining gnocchi ingredients in a bowl, and use a wooden spoon to mix well.  Do not over mix—it should be a soft dough. 

Dust a work surface with flour and shape into a log-shape with your hands. Cut into 6 pieces, roll each into a 2/3" rope, and then cut into squares. Use a fork to press down lightly on the cut-side of the gnocchi.

Bring a large pot of water to boil, and salt as you would for cooking pasta.  Cook gnocchi in two batches, each for 1 minute or until all the gnocchi rises to the surface. Drain and set aside for plating.

Melt the butter and oil in a large skillet over medium high heat. Add gnocchi and cook, gently shaking the pan, until the gnocchi are just starting to turn brown—about 2 minutes. Add the sage leaves and cook for an additional 2 minutes. Check seasoning and add salt and pepper to taste.

Garnish with shaved parmesan and toasted pumpkin seeds.