Begin by gathering all your ingredients for the pumpkin gnocchi and preheat your workspace.

In a large bowl, whisk together the all-purpose flour and salt.

In a separate bowl, combine the canned pumpkin and egg until smooth and fully blended.

Gently fold the pumpkin mixture into the dry ingredients until no dry flour remains.

Lightly flour your countertop and roll the dough into long ropes, then cut into small pieces.

Bring a large pot of salted water to a boil and drop in the gnocchi in batches; cook until they float.

In a skillet, melt butter or heat olive oil and add sage leaves; sauté then add cooked gnocchi.

Transfer the sauced gnocchi to plates and top with Parmesan cheese and walnuts.