Mix ricotta, half of the can of pumpkin, eggs, 2 cups of the flour, olive oil, cinnamon and salt in a large bowl. Knead dough until fully blended. Add more flour as you go until there is no more stickiness to the dough.
Remove dough and make it into a ball on a floured surface. Cut into sections. Roll dough out into ropes, about 1/2 inch thick. Cut each strip into 1 inch pieces.
Cook like that, shape into ovals, or you can use a fork or gnocchi board to roll the dough pieces on to make ridges. Place on cookie sheet and refrigerate until ready to cook for up to 3 hours or freeze for later use. Cook gnocchi in boiling water for about 2 minutes and drain
In a sauce pan, heat butter until melted. Add chopped sage and nuts. Stir and remove from heat once butter is melted. Add gnocchi to the sauce and stir. Plate and finish with Parmesan.