Prepare the pumpkin by peeling, chopping, and cooking fresh pumpkin until tender, about 15 minutes. Drain and mash until smooth.

Combine drained pumpkin, ricotta, Parmesan, and egg in a mixing bowl. Mix in salt and pepper, then gradually add flour until a non-sticky dough forms.

Dust a surface with flour, roll dough into a log, cut into pieces, and shape into gnocchi squares. Press each square with a fork.

Cook gnocchi in salted boiling water until they float, about 1 minute. Remove with a slotted spoon.

In a skillet, melt butter and a splash of olive oil. Add cooked gnocchi and cook until golden brown, about 1.5 minutes. Add remaining butter and sage; simmer for 2.5 minutes.

Serve the gnocchi with additional Parmesan and a sprinkle of pepper.