How to Make It
In a medium bowl, combine the Squash Puree with the flour, egg, Parmesan, nutmeg and 1/4 teaspoon of salt and stir until smooth.
Heat the oil in a large saucepan. Add the leeks and celery and cook over moderate heat, stirring occasionally, until the leeks are softened. Add the broth and tomato and bring to a boil.
Cut 1/2 inch off the corner of a sturdy plastic bag. Spoon the gnocchi dough into the bag. Gently squeeze the bag, cutting 1/2-inch lengths of dough into the simmering soup. Cook until the gnocchi rise to the surface; stir once and cook for 1 minute more. Add the parsley and sage and season with salt and pepper. Serve the soup with the shaved Parmesan.