Start by cooking the pumpkin. Cut it into slices with the skin on and bake at 400°F (200°C) for about 30 minutes. Check for doneness with a fork. Let it cool slightly. Remove the skin and mash the pumpkin with a potato masher. Add the eggs, salt, and cinnamon (to taste). Gradually add the flour, as the amount may vary depending on the pumpkin's moisture.

The amount of flour may vary depending on the pumpkin's moisture. The dough should be thick and heavy, and stick to the spoon. Bring a large pot of salted water to a boil. Once boiling, drop spoonfuls of the dough into the water using two teaspoons. When the gnocchi float to the surface, they are ready. Remove them from the water and toss with the butter melted with sage and grated Parmesan cheese.

This recipe makes four generous servings or six smaller portions if served with a main course.