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1
In a large mixing bowl, combine the ricotta, pumpkin pulp, flour, breadcrumbs, Parmigiano Reggiano cheese, nutmeg, and thoroughly mix with a fork so that all ingredients are incorporated. Separate the egg yolk from the whites and beat the yolks a bit. Add yolks to mixture and mix with fork to thoroughly incorporate. Cover and refrigerate for 30 minutes.
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2
Gnudi:
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3
Bring a medium sauce pan of salted water to a boil. Using two tablespoons, scoop an egg-sized amount of gnudi mixture, and use this first one as your tester. Lightly, drop it in the boiling water. (If it stays together, you may continue with the batch. If it comes apart a bit, you need to add more breadcrumbs to the mixture.) Continue forming all the gnudi, lining them up on a parchment-lined baking sheet. Working in small batched of three at a time, drop the gnudi into the boiling water. They will cook very quickly, and they are ready when they begin to float (about 1 1/2-2 minutes). Quickly remove them from the water and line on another parchment-lined baking sheet. (Do not let them remain in water, as they will over-cook.)
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4
Sauce:
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5
In a medium-sized saute pan on medium heat, brown the butter and when it begins to form a light-brown color, add the cracked black pepper and Pinot Grigio. Turn the heat down to low and reduce for a couple minutes. Remove from heat. In a separate saute pan on medium-high heat, melt about a tablespoon of butter. Add the extra virgin olive oil and sage leaves. Allow sage to leaves to crisp. The last minute, or so, add the walnuts to toast slightly. Remove from heat.
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6
Serve:
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7
Carefully toss all the gnudi in pan with brown butter sauce and swirl pan around a few times to coat gnudi. Transfer gnudi to a serving platter, and drizzle remaining brown butter sauce over the top. Garnish with the crispy, fried sage and walnuts.
