Blot the pumpkin puree and ricotta extremely dry, then combine them with the egg, parmesan, salt, nutmeg, and enough all-purpose flour to form a soft, slightly sticky dough. Mix until you no longer see dry flour, adding flour gradually as needed.

Roll the dough into ropes and cut into 1-inch pillows, then press each piece with a fork for texture. Arrange the gnocchi in a single layer as you work so they don’t stick.

Boil the gnocchi in well-salted water until they float, 2-3 minutes, then drain and let excess water steam off briefly. Keep the water at a steady simmer to prevent mushy texture.

Brown the butter in a cast iron skillet over medium heat, then add sage leaves and cook until crispy. Watch the butter closely until it turns nutty brown, about 4-6 minutes total.

Toss the boiled gnocchi in the brown butter until lightly coated, then top with crispy sage, toasted walnuts, and extra parmesan for serving. Finish by dusting parmesan over the entire surface before serving.