Place the ricotta on a triple layer of paper towels. Cover it with another triple layer and press down, releasing liquid from the cheese. Scoop the cheese into a bowl and weigh out exactly 6 ounces for the gnocchi. If there is any leftover, use it for another dish! (or spread it on bread. mmmm.)
In a bowl, stir together the ricotta, pumpkin 1 1/4 cups of the flour, cheese, eggs, salt and pepper until just combined – using a rubber spatula. Add the remaining flour 1 tablespoon at a time until the dough comes together, form a ball. Press it into a disk on a floured surface and cut it into four equal pieces. Take each piece and roll it into a log about 16 to 18 inches long. Cut 1-inch pieces with a sharp knife.
To cook, bring a pot of salted water to a boil. Once it’s simmering, add the gnocchi and cook about 2 to 3 minutes, until it floats for about 30 seconds. Remove with a large slotted spoon or sieve to drain.
Toss the gnocchi with the brown butter, fried sage and shaved parmesan. Serve immediately.