1 1/2 cups white whole wheat flour
1 large egg
1/8 tsp pumpkin pie spice
1 pinch salt
For the brown butter:
1/2 stick butter
7-9 fresh sage leaves
1 pinch salt
In a large mixing bowl, mix together the dry ingredients. Then make a well in the middle of the flour. Add the pumpkin puree and the egg. With a fork, gradually mix the flour mixture into the liquid mixture. A sticky dough should form. Add more flour 1 spoonful at a time until the dough is just slightly sticky. You need to be able to work with it, but remember the more flour you add the tougher the gnocchi will turn out.
Divide the dough into 4 sections. On a floured surface, roll the sections of dough out to about 1/2 inch thick logs. It really just depends on how large you want your gnocchi to turn out. Then slice the logs into about 1 inch long pieces. Use a floured fork and roll the gnocchi to form indentations. This step is optional. It's fun to do with some friends though.
Bring a large pot of salted water to a boil. Drop a handful of gnocchi at a time into the boiling water. Give it a stir and take out the gnocchi just when they float to the surface. The gnocchi should only cook for about 1 minute of less. I like cook the gnocchi in small batches as people are helping me roll out the dough.
To brown the butter: In a small skillet, melt 1/2 stick butter and cook until it is golden brown and gives off a nutty flavor. Then add the sage and cook for 30 seconds more to fry the sage. Pour over the gnocchi. Toss a handful of asiago cheese onto the gnocchi and serve.