1. In a mixing bowl, place the pumpkin purée and add a pinch of salt and a pinch of nutmeg. Mix these ingredients together until well combined.
2. Begin by adding 3 cups of all-purpose flour to the pumpkin mixture. Stir the mixture with a spoon until it becomes challenging to continue mixing with the spoon.
3. At this point, switch to using your hands to knead the dough. If the dough is still too sticky to handle, transfer it to a wooden cutting board.
4. Sprinkle another cup of flour over the dough and gently knead it in. Be cautious not to over-knead, as this can make the gnocchi tough. This step should take less than 5 minutes.
5. If the gnocchi dough remains excessively sticky, add more flour as needed until you achieve a dough that is not overly sticky but still has a pillowy texture.
6. Clean the cutting board and lightly dust it with flour. Also, dust a clean tea towel on a baking sheet with flour.
7. Gently press the dough ball to make it easier to divide. Use a bench scraper or a large knife to cut off approximately 1/10 of the dough. Roll this portion into a snake-like shape, about the width of your thumb. Repeat this process with the rest of the dough, adding more flour if the dough becomes too sticky.
8. Using the bench scraper or knife, cut the snake-shaped pieces into small pillow-shaped gnocchi, each about 1 inch in size. Transfer these gnocchi onto the prepared tea towel, and add additional flour as needed to prevent sticking.
9. In a large pot, bring plenty of water to a vigorous boil and generously salt the water.
10. When the water is boiling vigorously, add about half of the prepared gnocchi to the pot. You will need to cook them in two batches.
11. Cook the gnocchi for 2-3 minutes or until they float to the surface of the boiling water.
Serving or Freezing
You can serve the cooked gnocchi immediately with your choice of sauce.
Alternatively, transfer the gnocchi to a baking tray and allow them to cool. Once cooled, place the tray in the freezer until the gnocchi harden. Then, transfer the frozen gnocchi to a ziplock bag or sealed container for storage. When you're ready to use them, boil in a large pot of water until they are warmed through.
Now you have a delicious batch of homemade pumpkin gnocchi ready to be enjoyed!