I had some leftover pumpkin puree from my first attempt at pumpkin pie, and decided to make some pumpkin gnocchi with it. If you don’t have any pumpkin puree lying around, you can see how to make pumpkin puree there. The key to good gnocchi of any kind is to add as little flour as possible to keep them light and fluffy. If you add to much flour, they will become like rubber. It is important to use a pumpkin or squash with some taste for this, as the recipe is very basic and doesn’t have a lot of other ingredients. The gnocchi will be very delicate in texture and flavor.
1 egg yolk (use more if you have a lot of pumpkin puree, say over 900 grams/2 pounds)
flour (about 1/4 of the weight of the pumpkin puree)
freshly grated parmigiano reggiano
pinch of sugar
The dough will still be quite sticky. Put flour in a shallow container. Use two dessert spoons (a size between teaspoons and tablespoons) to form dumplings, as the dough is too sticky and soft to form them in the way you would make potato gnocchi. Such a shape like a rugby ball made with two spoons is called quenelle in French. Put a few of them on the layer of flour.
Melt some butter in a frying pan (preferably non stick) and keep warm over low heat.
Bring a large pot of salted water to a boil. Add the gnocchi and lower the heat to a gentle boil. Cook the gnocchi until they rise to the surface. Remove them with a slotted spoon as soon as they have risen to the surface.