Pumpkin Gnocchi with Butter Thyme Sauce

Recipe from the Colorado Colore A Palate of Tastes by the Junior League of Denver:

Pumpkin Gnocchi:
1 (15-ounce) can pumpkin
2 T. butter
1 1/4 cups flour
1 egg lightly beaten
1 egg yolk, lightly beaten
1 tsp. nutmeg
Salt and pepper to taste

For the gnocchi, combine the pumpkin and butter in a saucepan.  Cook over low heat until thickened, stirring frequently.  Remove from the heat.  Add the flour, egg, egg yolk, nutmeg, salt and pepper gradually, stirring constantly until a soft dough forms.  (note- I had to add more flour to get a true dough consistency)

Roll small batches of dough into long snake shapes (see picture) and then cut into individual gnocchi pieces.  Cut all the dough.  Bring the broth to a boil in a large stockpot.  Drop the gnocchi 12 at a time into the boiling broth.  Boil until they rise to the surface.  Remove the gnocchi to a bowl using a slotted spoon.  Repeat the process with the remaining dough.

Butter Thyme Sauce
1/3 cup butter
2 T. chopped fresh thyme
Fresh grated Parmesan cheese

For the sauce, combine the butter and chopped thyme in a small saucepan.  Simmer over low heat for 2 min, stirring frequently.

To serve, spoon the sauce over the gnocchi in a serving bowl.  Sprinkle with Parmesan cheese and garnish with a sprig of thyme.