1. Preheat oven to 350°F. Cut potatoes in half and place cut side down on baking sheet brushed with oil and bake for 20-30 minutes until potatoes are tender.
2. Remove from oven and allow to cool enough to be able to handle and scoop potato from skin and place in large mixing bowl.
3. Smash potatoes using a potato masher.
4. Add garlic, parm cheese, 1 tsp salt and egg and yolk and combine.
5. Add flour to mix a little at a time and mix until mixture forms a workable dough.
6. Take a large meatball-sized piece of dough and roll on floured surface into a large rope about 1/2" diameter. Cut into 1/2" pieces. Continue until all dough is cut.
7. Using a fork or a gnocchi rolling board, take each piece of dough and roll the dough down the fork while pressing in with your finger to hollow the inside.
8. Continue until all dough is rolled.
9. Arrange all gnocchi on a baking sheets (You can freeze at this point and when frozen, transfer to ziplock bags and store for up to 6 months in the freezer)
10. Bring a large pot of salted water to a boil and drop pasta into water and cook until gnocchi floats.
11. Remove from water and place in bowl.

To make sauce:

1. In a large sauté pan, melt butter over medium heat until melted, being careful to adjust heat as needed to brown butter, not burn.
2. Rough chop sage leaves. Place in butter and cook for 2-3 minutes over low heat.
3. Add gnocchi and cook until slightly browned about 3 minutes.
4. Add pumpkin and mix, then add milk and mix until well combined, add salt to taste (approx 1 tsp).