In a large bowl, combine the pumpkin puree, egg, salt, and nutmeg. Mix until you have a smooth mixture.

Gradually add the flour, stirring until a dough begins to form. Adjust flour as needed until you have a soft, workable dough that isn’t sticky.

Lightly flour a surface and turn out the dough. Knead gently for a minute or two until it becomes smooth. Be careful not to over-knead!

Divide the dough into smaller sections. Roll each section into a long rope about 1/2 inch thick. Cut the rope into 1-inch pieces, pressing each piece with a fork to create ridges.

Bring a large pot of salted water to a gentle boil. Add gnocchi a few pieces at a time; they are done when they float to the surface—about 2-3 minutes. Use a slotted spoon to remove them.

In a skillet, heat olive oil over medium heat. Add the cooked gnocchi and sauté until golden brown on the outside. Serve hot, garnished with Parmesan cheese if desired.