In a large bowl, whisk together pumpkin, egg, Parmesan, salt, and allspice. Stir in 1½ cups flour, then add more as needed until the dough is soft but not sticky.

Lightly flour your work surface. Divide dough into 4 pieces, roll each into a ¾-inch-thick rope, and cut into 1-inch pieces. Dust lightly with flour to prevent sticking. Optional: use a ridged board and roll each piece down it.

Preheat toaster oven to 375°F on Bake. Line a tray with foil. Lay prosciutto slices flat with no overlap. They will shrink as they cook. Bake 7-8 minutes, keeping a close eye. You want them crisped but not too browned or burnt. Cool on a plate lined with a paper towel.

Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches until they float to the top, 2–3 minutes.

Meanwhile, melt butter in a wide skillet over medium heat. When it begins to foam, add the sage leaves and fry until crisp, then remove. Continue cooking butter until golden brown and nutty. Add the kale and freshly ground black pepper. Cook until just wilted.

Add the gnocchi to the skillet, tossing gently to coat in brown butter. Top with crispy sage and crispy prosciutto.