Method

• Add 1 cup (245 g) plain canned pumpkin purée, at room temperature, not pumpkin pie filling, and 1 large egg yolk (approximately 18 g), at room temperature, to the large mixing bowl. Stir with a spatula for about 1 minute until completely combined and smooth. Add 1/2 teaspoon (3 g) fine sea salt, for the dough, and 1/4 teaspoon (0.5 g) ground nutmeg. Mix until evenly distributed. The mixture should look thick, orange, and uniform, without visible streaks of egg yolk.
• Add the 1 1/2 cups (180 g) all-purpose flour reserved for the dough to the pumpkin mixture in several additions, folding gently after each addition. Mix for approximately 2 to 3 minutes, just until a soft, cohesive dough forms with no dry pockets of flour. The dough should feel slightly tacky but hold together when lifted with the spatula. Stop mixing once combined; additional kneading develops gluten and makes the gnocchi firm.
• Use part of the reserved 1/4 cup (30 g) all-purpose flour for dusting to lightly coat the work surface and your hands. Transfer the dough to the surface and divide it into 4 equal portions using the bench scraper. Gently roll each portion into a rope approximately 3/4 inch (2 cm) thick. Work carefully for about 5 to 7 minutes, using the remaining reserved flour only as needed to prevent sticking. The ropes should remain smooth and soft without spreading excessively.
• Cut each rope into approximately 12 pieces, each about 3/4 inch (2 cm) long, making approximately 48 gnocchi in total. Lightly press each piece against the back of a fork and roll it gently to create shallow ridges. Transfer the shaped pieces to the baking sheet in a single layer without stacking. The ridges should remain visible while the dumplings hold their shape. Shaping takes approximately 8 to 10 minutes; gentle pressure keeps the dough from becoming compressed.
• Pour 6 cups (1.42 L) water, for boiling, into the large stockpot and bring it to a boil over high heat, approximately 6 to 8 minutes depending on the stove. Add 1 teaspoon (6 g) fine sea salt, for the cooking water, and stir until completely dissolved. Reduce the heat slightly so the water maintains a steady but controlled boil. Avoid violent bubbling, which can damage the delicate dough as the gnocchi cook.
• Lower half of the shaped gnocchi into the boiling water using the slotted spoon. Stir once gently to prevent sticking, then cook for approximately 2 to 3 minutes, until the gnocchi rise to the surface and appear slightly puffed. Allow about 30 seconds after floating, then lift them out with the slotted spoon and transfer them to the baking sheet. Repeat with the remaining gnocchi. Gentle boiling allows the starch to set without breaking the soft dumplings apart.
• Place 6 tablespoons (85 g) unsalted butter, cut into pieces, in the 12-inch (30 cm) light-colored skillet over medium heat. Melt the butter, swirling the pan occasionally. Continue cooking for approximately 3 to 4 minutes, watching as the foam forms and the milk solids begin turning golden brown. When the butter smells nutty and small amber-brown flecks appear, add 12 fresh sage leaves (approximately 2 g), washed and thoroughly dried. Cook for another 20 to 30 seconds, just until the leaves become fragrant and slightly crisp. Reduce the heat immediately if the butter darkens too quickly; browned milk solids can burn within seconds.
• Reduce the skillet heat to low and carefully add the cooked gnocchi to the browned butter. Add 1/4 teaspoon (0.5 g) freshly ground black pepper and the first equal portion of the 1/2 cup (50 g) Parmesan cheese, finely grated, divided into two equal portions. Gently toss with the heat-resistant spatula for about 1 minute, until the dumplings are evenly coated and glossy. The residual moisture on the gnocchi helps the cheese and butter form a light coating. Avoid vigorous stirring, which can break the tender pieces.
• Divide the coated gnocchi among four serving bowls immediately. Spoon the remaining brown butter and sage leaves over the portions. Sprinkle the second equal portion of the 1/2 cup (50 g) Parmesan cheese, finely grated, divided into two equal portions, evenly over the gnocchi. Serve while the dumplings are hot and tender, the sauce is fluid, and the sage retains its crisp texture. Prompt serving prevents the butter from cooling and solidifying around the gnocchi.