Prepare the dough: In a large bowl, combine the pumpkin puree, ricotta cheese, and Parmesan cheese. Stir in the flour, a little at a time, until a soft dough forms. Be careful not to overwork the dough; it should be soft but not sticky.
Shape the gnocchi: Lightly flour a clean work surface and divide the dough into smaller portions. Roll each portion into a long rope, about ½ inch thick. Cut the rope into 1-inch pieces. For a traditional look, gently roll each piece over the back of a fork to create ridges.
Boil the gnocchi: Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer the gnocchi to a plate.
Make the sage butter sauce: In a large skillet, melt the butter over medium heat. Add the sage leaves and cook until the butter begins to brown and the sage becomes crispy, about 3 minutes.
Toss the gnocchi: Add the cooked gnocchi to the sage butter sauce and gently toss to coat. Cook for another 2 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
Serve: Serve the gnocchi hot, garnished with extra Parmesan cheese and a few crispy sage leaves for an elegant touch.¼ cup grated Parmesan cheese
