Mix 1 cup of pumpkin purée with 1 cup ricotta cheese, 2 egg yolks, 2 teaspoons sea salt, 2 teaspoons dark brown sugar, ¼ teaspoon nutmeg and a pinch of white pepper.
Gently mix in 1 ½ to 2 cups of unbleached cake or sifted unbleached all-purpose flour just until the dough comes together. It will be very soft and slightly sticky.
Generously flour a work surface, gently knead the dough together, and divide the dough into six equal pieces. Roll each piece into a ¾-inch thick rope. Cut each rope into ¾-inch long pieces and either shape or simply place on a parchment-lined baking sheet.
To shape, dust the gnocchi with a little flour, then use one finger to push the dumpling up onto the tines of a fork. Let the gnocchi drop back the work surface.
Store gnocchi in the refrigerator until ready to use or freeze uncovered on the parchment paper until solid, and then transfer to a freezer safe bag and store in the freezer for up to two weeks. Drop frozen gnocchi directly into boiling water.
Preparing the Pumpkin Gnocchi to Serve
Bring a large pot of salted water to a boil. Add ½ of the gnocchi into the boiling water, and boil until they float and are cooked through, about three minutes. Remove with a slotted spoon. Boil remaining gnocchi. Reserve ½ cup of the water.
Melt 2 tablespoons of butter in a large frying pan over medium-high heat until foaming. Add half of the gnocchi and ½ teaspoon rubbed sage and cook, shaking the pan often, until the gnocchi are lightly browned, about three minutes. Remove and set aside. Repeat with another 2 tablespoons of butter and additional sage.
Reduce the heat to medium low; add ½ cup crème fraîche or sour cream and ½ cup of reserved cooking water. Cook reducing slightly about 3 minutes. Add the browned gnocchi, ¼ cup finely grated Parmesan cheese, salt and pepper to taste. Top with roasted pepitas and serve immediately.
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2013/11/pumpkin-ricotta-gnocchi-with-creme-fraiche/