Gnocchi (NYOH-kee) is the Italian word for "dumplings." This pumpkin gnocchi and sauce can be prepared up to 3 hours in advance. Slightly reheat the gratin sauce before assembling the dish.
I didn't make the sauce, just the gnocchi as a side, sauteed in oil after the boiling step and sprinkled with salt and ground sage. They're definitely not pillowy like potato gnocchi, and with almost twice as much flour as pumpkin they didn't taste like anything in particular. On the other hand they did hold together well while boiling (also unlike potato gnocchi), and with some tweaking they'd be worth making again. They're certainly substantial enough to make a main dish by themselves.
This was easier to make than I anticipated. I formed the gnocchi the night before and refrigerated them uncooked. I sprinkled paprika on top instead of measuring out 1/4 tsp, so I think there was a bit more than the recipe calls for. This added quite a bit of flavor, if you're concerned about it being too bland. The texture of the gnocchi was excellent.
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