Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin or canned puree onto the paper towel (see photo in post) then leave for 5 minutes.

Measure out 1/2 cup of pumpkin puree (scale up if you scaled recipe, Note 6).

Place pumpkin and remaining Gnocchi ingredients in a bowl. Use a wooden spoon to mix well - it should be a soft dough. (Note 4)

Dust a work surface with flour, tip dough out, sprinkle with flour then pat into log shape.

Cut into 6 pieces. Roll into 1.7cm / 2/3" ropes, then cut into squares (Note 5).

Optional: Use a fork to press down lightly on the cut side of the gnocchi.

Bring a large pot of water to the boil.

Scrape gnocchi onto parchment paper, then tip into water. Cook for 1 minute or until all the gnocchi rises to the surface (means it is cooked), then drain.

Meanwhile, melt about 1 teaspoon of the butter plus oil in a large skillet over medium high heat. Add gnocchi and cook, shaking the pan, until the gnocchi is just starting to turn brown (about 1 1/2 minutes).

Add remaining butter, once it melts, add sage leaves. Stir and cook for 2 1/2 minutes or until gnocchi is golden, sage is crisp and butter is slightly browned. Add salt if you used unsalted butter.

Serve immediately, garnished with parmesan and pepper.