In a large bowl, combine the pumpkin puree, egg, salt, nutmeg, and black pepper. Mix until well blended.

Gradually add the flour, starting with 1 cup, and mix until a dough forms. The dough should be soft but not sticky, adjust the flour if needed.

Transfer the dough to a floured surface. Divide the dough into four parts.

Roll each part into a long rope, about 1/2 inch in diameter, and cut into small pieces, approximately 1 inch long.

Using a fork, gently press down on each piece to create ridges (optional).

Bring a large pot of salted water to a gentle boil.

Carefully drop in the gnocchi in batches and cook until they float to the top, about 2-3 minutes.

Remove with a slotted spoon and drain.

Toss the cooked gnocchi with your preferred sauce, such as brown butter sage or a simple olive oil dressing.