Combine canned pumpkin, egg, and salt in a large mixing bowl. Mix until smooth. Gradually add all-purpose flour until a soft dough forms.

Flour a clean surface, divide the dough, and roll each portion into a long strip about ½ inch thick. Cut into bite-sized pieces.

Bring a large pot of salted water to a boil. Drop the gnocchi in batches and cook until they float, about 2-4 minutes.

In a skillet, melt butter over medium heat. Add sage leaves and sauté for 1-2 minutes until fragrant.

Toss the cooked gnocchi in the sage butter until well-coated, cooking for an additional 1-2 minutes before serving.