Make the gnocchi dough:

1. Add the pumpkin puree, flour, parmesan, salt, pepper and nutmeg to a large mixing bowl and stir with a stiff spatula until a dry, craggy dough begins to form. Turn everything out onto a counter/work surface (do not add additional flour) and knead into a smooth dough. It should only take a few minutes for everything to come together.
2. Divide the dough into 4 equal pieces, working with one piece at a time. Roll each piece into a 1/2 inch wide rope and use a sharp knife to cut each rope into 1/2 inch pieces. Keep the pieces lightly dusted with flour as you cut them to keep them from sticking together. I keep my cut pieces in the bowl I mixed the dough in, and then sprinkle in a little flour to keep them loose.
3. Once all 4 pieces of dough have been cut, begin shaping. Use your non dominant hand to hold a fork at a 45 degree angle. With the thumb on your dominant hand, roll each piece of dough from the top of the angled fork (where the tines meet the rest of the fork) down to the end of the tines. Use gentle pressure to create ridges on the outside of the dough piece as you press and roll it down the fork. It should curl onto itself a little and form a small divot on one side. See the pictures in post for a visual guide to shaping the gnocchi.
4. As you shape the pieces, add the finished ones to a lightly floured sheet pan to rest before boiling. Add the tablespoon of olive oil to a mixing bowl to catch the cooked gnocchi as it comes out of the pot.
5. Once all the gnocchi has been shaped, add 2 quarts of water to a large saucepan. Stir in the tablespoon of salt until dissolved. Bring the salted water to a rolling boil over medium high heat.
6. Once the water is boiling, add the gnocchi in batches of thirds or quarters. Immediately after adding the gnocchi to the water, stir it well and allow the water to come back up to a boil. Within a minute, the gnocchi should begin to pop up to the surface and float.
7. Once most of the gnocchi is floating and the water is boiling again, use a skimmer to remove the cooked pasta from the water and add it to the mixing bowl with the olive oil. Toss each batch as it goes into the bowl to coat with the oil. This will prevent it from sticking together while you make the sauce.
8. After all the gnocchi is cooked, reserve about a cup of the pasta water. You’ll need it for the sauce.

To make the sauce:

• Add the butter to a skillet and melt over medium heat. The butter will melt, foam and sizzle. After the butter stops sizzling, watch it closely until it barely turns tan. It won’t take long, only about a minute.
• As soon as you see a slight change of color, add the pancetta and cook for about 2 minutes. There will be some water that is released, this is normal and it will evaporate before the pancetta begins to crisp and brown.
• After a few minutes, most of the liquid should be evaporated, leaving the butter and some grease behind. Add the minced sage and cook for another minute. Add the garlic and cook, stirring constantly, until fragrant.
• At this point, there should be some deep golden bits on the bottom of the skillet. Use a few tablespoons of the reserved pasta water and use a spatula to deglaze the pan and pull all the browned things up and back into the sauce. The starch in the water will also make it easier for the sauce to cling to the gnocchi.
• Once the bottom of the skillet is cleared, add the gnocchi into the skillet and turn the heat to low. Gently toss and turn the gnocchi to coat in the butter sauce until warmed through.
• Serve immediately with fresh grated parmesan, if desired. Refrigerate any leftovers for up to a week.