Line a colander with 4 sheets of paper towel. Spread the fresh mashed pumpkin onto the paper towel, then leave for 5 minutes.
Measure out 1/2 cup of pumpkin puree and place pumpkin, flour, egg, seasoning, ricotta and parmesan cheeses in a bowl. Use a wooden spoon to mix well – it should be a soft dough.
Shape the dough into a round disk with your hands, transfer it to a lightly-floured cutting board, and sprinkle the dough lightly with flour. Cut the dough into eight even pie wedges using a knife or a bench scraper. Using your hands, gently roll each wedge out into an even log, approximately 3cm wide. Cut each log into individual bite-sized little gnocchi squares. Lightly dust the gnocchi with flour once more and give them a quick toss so that they are all lightly coated with flour. (This will help prevent them from sticking together.)
Carefully transfer the gnocchi to the boiling water to cook. Then once they float — usually after 30 seconds or so — drain the gnocchi.
Meanwhile, melt about 1 teaspoon of Great Southern Truffle Butter plus oil in a large, heavy fry pan or skillet over medium-high heat. Add gnocchi and cook, shaking the pan until the gnocchi starts turning brown (about 1 1/2 minutes).
Add remaining Great Southern Truffle Butter. Once it melts, add sage leaves. Stir and cook for 2 1/2 minutes or until gnocchi is golden, sage is crisp and butter is slightly browned. Add salt to taste.
Serve immediately, garnished with parmesan and pepper with additional truffle shavings.