Start by placing the pumpkin purée in a mixing bowl. If the purée is very moist, let it sit in a fine mesh strainer or pat it gently with paper towels to remove excess water. Add the flour, salt, pepper, and a pinch of nutmeg to the bowl. Mix everything with a spoon or your hands until a dough begins to form.

If the dough is still sticking heavily to your hands, add a bit more flour, one tablespoon at a time, just until the dough comes together and can be handled without sticking too much.

Once the dough is ready, transfer it to a lightly floured surface.

Divide the dough into two or three portions. Roll each portion into a long rope about 1/2 inch (1.5 cm) thick. Use a knife or bench scraper to cut the rope into small pieces, about the size of a cherry.

If you’d like, gently press each piece with the back of a fork to give it a ridged texture—but don’t worry if they’re not perfect, they’ll still taste great!

Bring a large pot of salted water to a boil over medium heat. Carefully add the gnocchi in batches, without overcrowding the pot. After about 1–2 minutes, they will start floating to the surface—that’s how you’ll know they’re done. Let them cook for another 30 seconds after they float, then use a slotted spoon to remove them from the water. Transfer them to a bowl and toss with a teaspoon of oil to prevent sticking.

Serve warm, either plain, sprinkled with shredded low-fat mozzarella cheese, or topped with your favorite marinara sauce. They’re delicious either way!