In a large bowl, mix mashed pumpkin and ricotta together.
Add egg yolks, parmesan, salt and pepper, gently mix together and add 1 cup flour and combine with a fork.
Heavily flour the bench and turn gnocchi mixture out, work the dough to come together.
Add extra flour to the dough and work through the dough.
Shape the dough into a log, cut into required size. Place onto a floured tray with space between so not touching. Pop into the freezer for 15 minutes. This makes handling a little easier and helps hold the shape when cooking.
Bring a large pot of salted water to the boil, add the gnocchi directly from the freezer to the water and cook till they float to the surface. Using a slotted spoon, lift out and drain.
Place into serving bowls and drizzle with the brown butter, some extra crumbled cheese and sage leaves. Eat immediately.
For the sauce melt butter in a pan, continue to cook till golden. Remove from heat, add the cheese and mix. Sauce is ready to use.
