shape.com. I skipped the sauce because I had some marinara from a previous meal, and the next day I had the leftovers tossed in a bit of butter with some parmesan thrown on top. Amazing both ways.
I had shredded parmesan so I used that, though the recipe called for grated. Next time I will definitely use the grated, because some of the ends of the cheese shreds stuck out of the pasta after rolling, and it just looked weird after boiling. Still tasted great though. Also it called for an egg white, but I didn't have any eggs and I saw many recipes that skipped it, so I did as well. Another note: the dough is really sticky. You need to use a lot of flour when shaping the pasta because it will stick to your hands otherwise.
1 cup canned pumpkin
1/2 cup parmesan cheese
1/2 tsp salt
1/4 tsp pepper
1/8 tsp each nutmeg and garlic powder
3/4 cup all purpose flour, plus more for dusting
Combine canned pumpkin with cheese and spices (you want to mix well here, before adding the flour, because once the flour is in too much mixing will cause your gnocci to be tough). Add flour, mixing until just combined. Dust work surface and hands liberally with flour. Turn dough out onto flour and split into six portions, using more flour as needed. Roll each portion into a snake about 1/2 inch thick. Chop each snake into half inch pieces. Roll each piece into an oval shape, press tines of a fork briefly into pasta to shape. To cook: Bring salted water to boil. Add gnocchi to pot a few at a time, cook until they rise to the top, about three minutes. Pull out with slotted spoon, serve with sauce of your choice.