serves 10

A lovely side dish or good use for leftover cooked pumpkin.

2 cups roasted pumpkin purée, well-drained
2 cups all-purpose flour
½ cup finely ground walnuts (or walnut flour)
1 large egg
1 tsp. sea salt
Extra-virgin olive oil for pan frying 

On a clean work surface, mound the flour, ground walnuts, and salt; make a well in the center. Add pumpkin purée and egg to the well. Use a fork to combine, then use your hands to knead mixture into a smooth dough, about 1 minute. Let rest 10 minutes. Divide dough into 4 pieces and roll each piece into a long rope; cut into roughly 1-inch lengths. Transfer gnocchi to a tray and toss with a little flour to prevent sticking.

In a large saucepan, bring about 6 cups of salted water to a boil. Working in batches, add gnocchi to boiling water and remove when they float. Transfer to an oiled rimmed baking sheet; repeat with remaining dough. (Can be made ahead to this point; reserve cooking water. Return water to boiling and reheat gnocchi, then drain.) In a skillet, heat olive oil to shimmering; add gnocchi and sauté, stirring, until golden brown.