Place pumpkin on a clean work surface. Sprinkle with salt, pepper, and nutmeg and use a bench knife to chop and fold in. Sprinkle with flour, and chop in lightly. Add egg and more flour as needed, chopping and folding into the pumpkin until a soft dough forms. Shape into a ball and move to one side.

Dust work area with more flour, divide dough into four pieces, and, working with a piece at a time, roll out into a snake 1/2 inch thick and about 12 inches long. Cut into 3/4-inch-long pieces.

Optionally, roll each piece into a small ball and roll over a gnocchi board or the back of a fork to make ridges. Transfer to a lined baking sheet.

Once all the gnocchi have been formed, freeze for at least 30 minutes to make them easy to handle (You can transfer to a bag and keep frozen, cooking them directly from the freezer as needed.).

Bring a large kettle of salted water to a simmer.

Meanwhile, melt butter in a large skillet over medium heat and stir in rubbed sage, along with salt and pepper to taste.

Add gnocchi to the simmering water and continue to simmer and gently stir until the gnocchi float to the surface. Scoop out floating gnocchi, add to the sage butter, and fry until browned in spots.

Add about 1/4 cup of the simmering water to the skillet and gently toss with gnocchi until the sauce thickens.

Serve in warmed bowls, topped with Parmagiano-Reggiano