Add pumpkin puree, ricotta cheese, parmesan cheese, egg, salt and cinnamon to a large bowl. Gently stir together with a wooden spoon. Add flour one cup at a time, continuing to mix until a dough forms. 

Flour a surface and use your hands to gently knead the dough. Dough should be smooth and not overly sticky. Add ¼ cup more flour at a time if needed to reach this consistency. 

Cut dough into 4 equal parts. Start with one part and roll it out so that it’s about 2 inches thick. Cut into pillow shapes.

For the pumpkin shape gently turn one of the gnocchi pillows on its side and use your palm to lightly press down. Use your fingers to make sure it’s perfectly round.

Place one piece of rosemary in the center as the pumpkin stem and use a toothpick to gently press down around the outside to get the lines of a pumpkin. Repeat with remaining dough. 

Boil a large pot of salted water. Gently drop pumpkin gnocchi into the water one by one. When the gnocchi floats, use a slotted spoon to take them out of the water. 

Make the brown butter sage sauce by adding butter to a saute pan. As soon as the butter foams up, add the sage, salt and pepper. 

Once the butter turns slightly golden brown, remove from heat. Pour oven gnocchi and top with extra grated parmesan cheese. Serve immediately and enjoy.