3/4 cup finely grated Parmigiano Reggiano cheese, plus more for serving
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 - 3/4 cup all-purpose flour, plus more for dusting
Pinch freshly grated nutmeg
Toasted green pumpkin seeds, optional for serving
Sage brown butter:
1/2 cup unsalted butter
2 tablespoons whipping cream
8–12 fresh sage leaves
1/2 lemon, zested and juiced
1/2 teaspoon kosher salt
Combine the ricotta, pumpkin, garlic, and egg yolks in a medium bowl. Mix in the Parmigiano Reggiano followed by the salt, pepper, 1/2 cup of the flour, and the nutmeg. Mix just until combined. You should be able to roll a small amount of the mixture into a ball without it sticking to your hands. If it does, add another 1/4 cup of flour and mix just to combine.
Dust a rimmed baking sheet with an even layer of flour and, using a standard tablespoon or small cookie scoop, scoop out gnudi (should be about two tablespoons each), roll into balls, and place on the prepared baking sheet. Toss in the flour and continue until all of the gnudi dough is used up. Set aside.
Add the butter to a large stainless steel sauté pan along with the whipping cream and set over medium heat. Allow the butter and cream to melt together and brown, stirring occasionally. When the butter is golden, add in the black pepper and sage leaves allow them to toast for about 30 seconds or until a little crisp. Remove the sage leaves to a paper towel lined plate then add the lemon zest and juice into the browned butter and remove the pan from the heat.
Bring a large pot of salted water to a boil and drop in the gnudi to cook in batches of about ten until they float, about three to four minutes. As the gnudi finish cooking, transfer them using a slotted spoon to the butter. When all of the gnudi are done, place the pan containing the butter and cooked gnudi onto medium high heat and season with salt.
Serve the gnudi topped with the crisped sage, a sprinkling of Parmigiano Reggiano, and some pumpkin seeds, if using.