In a large ceramic mixing bowl, add the all-purpose flour and make a well in the center.

Add the pumpkin puree, egg yolks, grated parmesan cheese, sea salt, and ground nutmeg into the well.

Gently mix with a spoon until a shaggy dough forms.

Turn out onto a floured surface and knead gently 3–4 times just until smooth. (Avoid over-kneading so the gnocchi remain tender.)

Portion & Shape into Mini Pumpkins

Shape the dough into a thick, uniform block and slice it into small, bite-sized square pieces.

Roll each piece between your palms into a smooth ball.

Using a toothpick, butter knife spine, or skewer, score 6 to 8 vertical ridges around each ball to form pumpkin segments.

Slightly press down on the top of each ball to create a squat pumpkin shape, then press a single pepita (pumpkin seed) into the top center to serve as the stem. Set aside on a floured tray.

Add the fresh sage leaves and fry for 1–2 minutes until crisp and fragrant. Remove the crispy sage leaves and set aside for garnish.

In the same skillet with the infused butter, add the minced garlic and sauté for 1 minute until golden.

Pour in the heavy cream and milk, bringing it to a gentle simmer.

Whisk in the freshly grated parmesan cheese until completely melted and velvety smooth. Stir in the chopped baby spinach until wilted. Season with black pepper and red pepper flakes.

Cook the Gnocchi & Serve

Bring a large pot of salted water to a gentle rolling boil.

Drop the pumpkin gnocchi in batches into the boiling water. Cook for 2 to 3 minutes—they will float to the top when done.

Using a slotted spoon or spider skimmer, carefully transfer the cooked gnocchi directly into the skillet with the warm Alfredo sauce.

Gently toss to coat the gnocchi in the rich, creamy sauce.

Garnish with additional microplaned parmesan cheese and the crispy fried sage leaves. Serve immediately!