In bowl, sift together dry ingredients.

Add wet ingredients, stirring in with spatula. Combine until dough forms; Cut dough into 4 sections. (Note: Do not over mix.)

Fill large pot with salted water and bring to boil.

Put dough sections on floured work surface and roll into logs. For mini gnocchi with delicate texture, as in this recipe, roll to 1 centimeter and cut to about 1 centimeter. Feel free to roll to thickness of choice and cut into preferred length. (Note: Lightly dust dough with flour when cutting to prevent sticking.)

Drop gnocchi in boiling water, in batches if needed. Do not overcrowd the pot. Gnocchi will cook within 1 to 2 minutes, rising to the surface when done. Use strainer to scoop them out and place in bowl.

In sauté pan, add butter and olive oil. Heat until liquid becomes aromatic and brighter in color. Add sage leaves and sauté 1 to 2 minutes. Remove half of sage leaves and set aside.

Add gnocchi to pan, stir to combine with butter and sauté 2 minutes.

Serve family-style in bowl. Top with reserved sage and grated Parmigiano-Reggiano cheese.

In sauté pan. stir in pumpkin puree, heavy cream, olive oil, garlic powder and salt. Mix and cook 1-2 minutes until everything is sizzling. Serve on gnocchi or on the side as a dip.