Preparation:

Chop the raw pumpkin without peeling. Boil in salted water for 30–45 minutes, then remove from the heat and allow to cool. Peel the pumpkin and leave to drain for several hours.
Place the pumpkin in a large bowl and add the egg, flour and a pinch of salt. Mix well.
Place spoonfuls of the mixture in boiling water. In the meantime, melt the butter in a pan with the grated Montasio cheese and the sage leaves.
When the gnocchi start to float to the top of the water, remove them with a slotted spoon and sauté briefly in the melted butter and cheese.
Sprinkle over the smoked ricotta and serve.