Begin by cooking your pumpkin until tender, about 20 minutes at 400°F (200°C), or use canned pumpkin for convenience.

In a large bowl, combine the cooked pumpkin, all-purpose flour, egg yolk, and salt. Mix until a soft dough forms, then knead gently on a floured surface for about 5 minutes until smooth.

Divide the dough into four pieces. Roll each piece into a long rope about ½ inch thick. Cut into bite-sized pieces, approximately 1 inch apart. Use a fork to indent each piece.

Bring a large pot of salted water to a rolling boil. Drop the gnocchi in batches, cooking until they float, about 2-3 minutes. Remove with a slotted spoon.

In a skillet over medium heat, melt the butter until bubbling. Add the sage and sauté for about 2 minutes. Pour in the cream and let simmer for 3-4 minutes until thickened.

Add the cooked gnocchi to the skillet, tossing to coat. Mix in the grated Parmesan and salt, heating through for 1-2 minutes. Garnish with toasted pumpkin seeds and parsley before serving.