Gnocchi di Zucca

I learnt to make these from my friend Julia. This pumpkin gnocchi is made without potato & is wonderfully soft & sweet. You will not be able to roll out the puréed vegetable as you would with potato gnocchi; instead use two spoons to form quenelles. The amount of flour is very approximate here and will depend entirely on how much liquid your pumpkin contains. The quality of the pumpkin is really important so choose a sweet, bright orange one. When cooking, you need to cook & dry