First of all, clean the pumpkin and cut it into cubes, then place it in a microwave-safe bowl together with 1 tablespoon of water, cover with cling film and cook for about 8 minutes at maximum power.
(Alternatively you can steam it or blanch it until it is soft).
Proceed in the same way with the potato: peel, wash, cut, cook in the microwave, this time for just 4 minutes.
Once cooked and soft, mash both pumpkin and potato with a potato masher.
Add egg yolk, cheese, a pinch of salt, cinnamon (if desired) and nutmeg and mix.
Finally, add the flour a little at a time, until you obtain a homogeneous and workable dough.
Divide the mixture into balls of 18-20 g each, then use kitchen twine to make furrows, so as to resemble pumpkins.
Place the gnocchi on a lightly floured tray and leave to rest in the fridge for at least 30 minutes (this way they will keep their shape much better during cooking.
Heat the water for the gnocchi, lightly salted and when it boils, add them.
In the meantime, melt the butter in a large non-stick pan together with the sage.
The pumpkin-shaped gnocchi are ready, all you have to do is add a small piece of sage stem to the center as a decoration and serve them.
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