1. Preheat oven to 350F. Cut small pumpkin in half, then scoop out seeds. Place on baking sheet and roast for 30 minutes.
2. Meanwhile, bring a large pot of water to a boil and boil potatoes for 20 minutes.
3. Allow pumpkin to cool enough so that you can touch the outside shell. Using a spoon, scoop out flesh.
4. Allow potatoes to cool enough to handle, then peel skin off potatoes and mash. Add pumpkin puree and mix potato and pumpkin together with a fork to combine. Add flour and season with salt and pepper to taste. Mix to combine. If dough is too sticky you may add more flour. Scoop small ½ tablespoon size balls of dough and roll into a smooth ball.
5. Shape into a pumpkin (you can skip this step if you don’t want to create the “ridges” in the dough to resemble a pumpkin. If desired, use a piece of non-flavored dental floss and place dough ball on top of floss. Pull up both sides of floss and cross the floss over the top of the dough ball to create a crease the entire way around the dough. Continue this process so that there are 4 creases in the dough. Alternatively, you can just do a cross pattern, so that there are only two creases (it still looks like a pumpkin).
6. Bring a large pot of water to a boil. Boil for 30 seconds, or until gnocchi floats to surface.
7. Make the Sage Thyme butter sauce. In a large skillet, melt butter. Add thyme, sage and season with salt and pepper. Pour butter sauce over gnocchi. Enjoy!
