Dry out the pumpkin a touch: Scoop the pumpkin into a skillet over low heat and stir for 3 to 4 minutes to steam off excess moisture. It should look thicker, not saucy. Cool for 5 minutes.

Mix the dough: In a bowl, whisk the egg yolk with the pumpkin, then stir in almond flour, coconut flour, cheese, salt, nutmeg, pepper, and the psyllium or xanthan. The dough should come together like soft play dough. If it’s going gloppy, sprinkle in another teaspoon coconut flour and give it a minute to hydrate.

Rest: Let the dough sit 5 to 10 minutes.

Shape: Dust your board with a whisper of almond flour. Divide dough into 3 lumps. Roll each into a rope about a finger thick. Cut into 2 cm nuggets.

Pan steam then sear method: Heat a large nonstick skillet over medium. Add a drizzle of olive oil, then the gnocchi. Splash in 2 tablespoons water, cover, and let them steam 2 minutes until set. Uncover, add a tiny knob of butter, and cook another 2 to 3 minutes, turning once, until lightly golden on a couple sides.

Brown the butter with sage: In a small saucepan, melt the butter over medium, add sage leaves and the optional garlic, and cook, swirling, until the butter foams, then turns toasty and brown with little amber bits, about 3 to 5 minutes. Off the heat, add the lemon zest and a pinch of salt.

Toss and serve: Tip the gnocchi into the warm butter, toss gently, shower with parmesan. Crack a little pepper over the top.