Stir the pumpkin, ricotta, egg, parmesan, and salt together until smooth.

Fold in the flour until a soft dough forms, adding a touch more if sticky.

Roll into ropes and cut into bite-size pieces.

Boil in salted water until they float, about 2 minutes, then drain.

Melt the butter with the sage in a skillet and sear the gnocchi until golden.

Serve warm with extra parmesan grated over the top.