Preheat your oven to 400 degrees roast and line a baking tray with parchment paper.
Cut your pumpkin in half, lengthwise and scoop out the seeds. Place them cut side up on your tray. Sprinkle with salt and pepper and roast until a fork easily pierces the pumpkin flesh, approx 45 minutes, then remove from the oven.
Once cooked, scoop your pumpkin out from the skin and transfer to a food processor or blender. You may need to work in batches, depending on the size of your appliance. Process the pumpkin until very smooth. Measure 2 cups of puree to make your gnocchi.
In a large bowl, combine 2 cups of pumpkin puree with 3 cups of whole wheat flour and knead to make a dough. Once combined, transfer your dough to a large floured cutting board and continue kneading. The dough will be a little sticky, but you don't want it completely sticking to your hands. Keep adding up to 1/4 cup of flour to your dough, as needed, to prevent it from sticking. (Again, a little sticky is okay! Don't add too much flour or the dough will get too hard, and won't be as soft after cooking, so no more than 3 1/4 cups total.)
Using a rolling pin, roll out your dough into a round or oval shape and flatten to approx 1/2" thickness.
Then using a large knife, slice the dough into strips that are approx 1" wide. Sprinkle the knife with flour as needed to prevent it from sticking to the dough.
Now cut each strip of dough into roughly 1/2" pieces to make your gnocchi. Sprinkle the gnocchi with more flour as you cut them, to prevent sticking.
Optional: Using a floured gnocchi board or a fork, gently press and roll each of your gnocchi down to make ridges. Re-flour your board or fork often to prevent sticking.
Place your gnocchi in a single layer on another large cutting board or tray lined with parchment paper, to prevent them from sticking together. If you'll be cooking your gnocchi within 3 hours, you may leave them at room temperature. Otherwise follow the storage directions in the notes below.
When your sauce is ready, bring a large pot of generously salted water to boil. Cook the gnocchi in the boiling water for 15-18 minutes until tender. Then serve with your favourite pasta sauce.
A 3 lb pie pumpkin will produce approx 2 cups of pumpkin puree which is what is needed for this recipe. If you have more, you may refrigerate or freeze the extra pumpkin puree. Use only 2 cups for this recipe, or increase the flour to compensate the difference if you want to use all the pumpkin puree.To save time, you may use 2 cups of canned pumpkin puree and skip roasting the pumpkin with slightly different results.Continuously add flour to your hands, cutting board, rolling pin, and knife as you're working, to prevent sticking.If you don't have a gnocchi board and don't want to use a fork to make the ridges, you can skip this step entirely. The ridges are cosmetic and will not affect the outcome or flavour of your gnocchi.Once your gnocchi are made, you may leave at room temperature up to 3 hours. Otherwise, refrigerate for 1-2 days if you're making them ahead of time. You may also freeze the gnocchi. Do so in a single layer for a few hours, until solid. Then, transfer to a sealed container or resealable bags. You may keep them frozen for up to 2 months.Pumpkin gnocchi take a little longer to cook than potato gnocchi. They are not ready when they float to the top. Keep an eye on them while cooking and start checking tenderness levels around the 12 minutes mark.Leftover cooked gnocchi keep refrigerated for 2-3 days.