RICOTTA GNOCCHI with pumpkin Ricotta Gnocchi recipe

Everyone likes gnocchi and everyone wants them, so over the years many recipes have been created to make them.
From potato gnocchi, the gnocchi par excellence, to rice gnocchi, pumpkin gnocchi, semolina gnocchi and even ricotta gnocchi.
Ricotta gnocchi stand out from the others for their versatility, allowing you to use any sauce. They are really easy and fun to make.
Ingredients for 4 servings:
500 g / 17.63 oz Ricotta cheese
250 g / 8.81 oz flour
1 egg
2 tbsp Parmesan cheese
Parsley, nutmeg, salt
Pumpkin cream sauce:
2 tbsp oil
1 small onion
1 small potato
500 g / 17.63 oz cleaned pumpkin
Salt and pepper
Rosemary
How to make it:
In a large bowl, combine Ricotta cheese, egg, salt, parmesan, parsley, and nutmeg to taste.
Mix well.
Add the flour twice.
If the dough is not very firm, impossible to form, add 50 g of flour.
Knead well and form a ball that should be smooth and not very sticky.
On a floured table, roll out the dough and use your hands to flatten the dough into a 1 1/2-inch-thick pizza.
Cut into 2-inch-wide strips and roll into cigars with your hands.
Cut these cigars into 1 inch long pieces to make the gnocchi.
Using your hands, round the gnocchi one at a time and place on a large floured baking pan.
Place a large pot of salted water on the stove to cook the gnocchi.
While the water heats up, prepare the sauce.
You can serve these gnocchi with a simple butter and sage sauce, or a tomato sauce, or something more special like we are making today, a pumpkin cream sauce.
In a large pan, add two turns of oil and the chopped spring onion.
Add a small potato, peeled and thinly sliced.
Add the thinly sliced pumpkin.
Brown everything together for 4 minutes and then add a ladle of water to cook.
Add salt and pepper to taste.
Cover and let simmer for 10 minutes.
After 10 minutes, you need to blend the sauce to make it creamy, you can use a blender or a masher.
When the water comes to the boil, add the gnocchi, stir them a little without squeezing them and in two minutes they will float to the surface, cooked.
Remove them with a slotted spoon and put them in the creamy pumpkin sauce, adding a sprig of fresh rosemary.
If they seem dry, add half a ladle of cooking water.
And here is a very simple dish that will make everyone happy.