Start by roasting your pumpkin (seedless) with a drizzle of olive oil. Once it has cooled down, remove the skin.

Move the pulp in a mixing bowl with the flour and salt, and mix using a fork until the dough comes together.

You might need some extra flour, so that the dough is not sticky and smooth. Work it quickly on a floured surface to get it as smooth as possible.

Cut it in 4 parts, then roll each part into a 1.5cm log. Cut the log in 2cm pieces and roll them on the back of a fork (or cheese grater, or gnocchi paddle, if you have one). 

Let them rest on a floured cloth for at least one hour, then bring some salted water to a boil and cook the gnocchi until they rise back to the top. This is when they will be ready, as they start floating to the top.

In a separate pan, melt the butter slowly, then add the sage leaves and let them crisp up for a few minutes, making sure the butter won't burn.

Drain the gnocchi and add them to the butter and sage saucepan, saute them quickly and serve immediately. Add a sprinkle of parmesan to complete the look.