Pumpkin Gnocchi

Heres another recipe with pumpkin, and although it sounds very gourmet, it was super easy to make and super inexpensive.  As I have mentioned over and over, I love pumpkin, not just because of the super great flavor, creamy texture, and versatility, but because of the nutritional benefits.  Pumpkin is high in vitamins A, C and K, it is also provides large amounts of beta carotene which when consumed acts as a powerful antioxidant.  I was rushed today, so I made the gnocchi with a butter, cheese sauce, next time I am going to probably try it with a walnut, or pistaccio pesto to boost the flavor and the nutrition. 
ingredients
1 can pumpkin puree(2 cups)
1 egg white
1 1/2-2 cups flour
water if needed
combine pumpkin, egg and 1 1/2 cup flour, with your hands and begin mixing together, slowly kneeding dough so it all starts to come together, as it forms a ball, if it is too sticky, add more flour.  When the dough is mixed completely together and not sticky, no more flour is needed.  Flour a large surface, like a table or countertop.   To roll out, take a piece of dough, about the size of a table spoon and roll into a long tube and place on floured surface.  Continue doing this until all the dough is used rolled out.  Then with a knife, at an angle, cut into small 1/2 inch pieces.  This dough is more dense then regular potato gnocchi, so the pieces should be small.
When completely all cut, place gnocchi on trays and place in freezer.  Freeze atleast an hour.
To cook:
In a large pot, boil water and add tablespoon of salt
When water boiling, drop in gnocchi one at a time
When gnocchi rise, they are done
With a slotted spoon, remove cooked gnocchi and place in bowl
for sauce:
1/4 stick of butter
1/2 cup parm cheese
in large skillet melt butter
toss in gnocchi, sauté for 2 minutes until gnocchi coated in butter and slightly crispy
add salt and pepper
top with parm cheese