Position a rack in the center of the oven and preheat to 300°F convection or 325°F standard.

Spread the pumpkin on baking sheet and let it dry out until it is the texture of play-doh, stirring every 15 minutes for 30 minutes.

While this is happening, drain the ricotta in a mesh sieve for 30 minutes.

Add 8 ounces of spinach to a large heat-proof bowl and cover it with boiling water.

Make sure all the spinach is submerged and let it wilt in the hot water for 1-2 minutes, then transfer it to a bowl of ice water.

Squeeze all the water out of the spinach (very important!) and transfer it to a cutting board.

Chop it up as finely as possible.

In a large mixing bowl, add the chopped spinach, pumpkin, drained ricotta, 2 eggs, 4 ounces of parmesan, ½ teaspoon of nutmeg, 1 ½ teaspoons dried rosemary, 1 ½ teaspoons dried sage, 1 teaspoon dried thyme and 1 teaspoon salt.

Add a few cracks of black pepper and mix well.

In ¼ cup increments, add the all-purpose flour to the bowl and mix.

Gently mix until combined.

Dust a half sheet pan with 3 tablespoons of semolina flour.

Use a 1 ½-tablespoon cookie scoop to portion the dough into 22-24 gnudi.

Set them on top of the floured sheet pan and dust them with another 2 tablespoons of semolina flour.

Roll the gnudi into balls, coating them in semolina flour.

Let these rest in the fridge for 5 hours up to 24 hours.

When you are ready to cook them, prepare a large sheet pan with paper towels to the side of your stove.

Bring a large pot of water to a boil, salt it liberally.

Use a slotted spoon to add 6 gnudi to the water at a time and boil until they float, around 5 minutes.

When they are floating, transfer them to the paper towels to rest.

In a large pan to the side, prepare the brown butter sauce.

Put the pan over medium heat.

Melt 2 tablespoons of salted butter and fry the sage leaves in batches, 2-3 minutes or until they are a shade darker in color.

Transfer the sage leaves out of the pan to a paper towel to drain.

Reduce the heat on the pan to low.

Now, add the remaining 6 tablespoons of butter one small cube at a time.

Incrementally add 2-tablespoon splashes of the gnudi cooking water.

Whisk to create a smooth and emulsified butter sauce.

Do this until all the butter is combined.

Add the gnudi to the butter sauce, letting them gently warm up in it.

Spoon the gnudi onto serving plates, top with crispy sage and freshly grated parmesan and eat warm!