In a bowl, combine the pumpkin purée, 1 1/2 cup gluten-free all purpose flour, egg, tapioca flour, olive oil, sage, garlic powder, allspice, pepper, and salt. Slowly mix together with a spoon or spatula until a dough forms. The dough may be bit sticky, but form it into a ball and place into the center of the bowl.
Refrigerate the dough for 10 minutes.
In a large sauce pan, heat water on high to bring to a boil. Salt generously.
While the dough refrigerates, prepare the sauce. In a skillet, melt the butter or ghee. If you use regular butter, it will end up with a browned nutty taste by the time you add the balsamic. When the butter or ghee is fully melted, add the balsamic and mix quickly to fully incorporate the balsamic into the butter mixture. If you let it sit, it will splatter, so it's important to mix quickly. Just be careful during this step. Once it's fully incorporated, add the sage and lower the heat to medium. Mix for 1-2 minutes and turn off the heat.
Flour the surface of a cutting board or counter top. Roll the dough into a ball onto the surface, and cut into 4 quadrants.
With your hand, roll out each quadrant to form a long log. It should be long and about 1/2-1 inch across (usually in between, around 3/4 inch.) Cut up the log into equal pieces of gnocchi, about every 3/4 inches. Repeat the rolling and cutting with each quadrant, until all of the dough is gnocchi.
In batches, put the gnocchi into the boiling water. Remove the gnocchi when they begin to float (after 3-4 minutes) and transfer to the skillet with the sauce.
Once all the gnocchi are done, turn the heat on medium high for the skillet with the butter sauce. Toss the gnocchi in the sauce, until they are slightly browned on both sides.
Serve on a plate and enjoy!