Pumpkin Ricotta Gnocchi With Brown Sage Butter Sauce

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2 pound(s) canned or cooked pumpkin

2/3 cup(s) whole-milk ricotta cheese, drained

1 large egg yolk

2 teaspoon(s) kosher salt

Grated nutmeg to taste (3 to 4 quick grates)

1 1/4 cup(s) sifted all-purpose flour

1/2 cup(s) unsalted butter (1 stick)

1 teaspoon(s) salt

Freshly ground white pepper, to taste

20 fresh sage leaves

1/3 cup(s) fresh grated Parmigiano Reggiano

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