Preheat your oven to 400°F. Spoon the pumpkin onto a rimmed baking sheet and mix in the brown sugar and ½ teaspoon of kosher salt. Spread it out into an even, thin layer and bake for 15 minutes. This step helps concentrate the flavors and moisture in the pumpkin.
Once baked, let the pumpkin cool a bit. Weigh the cooked pumpkin; it should be around 9.5 ounces to ensure you add the right amount of ricotta.
In a large bowl, combine the cooled pumpkin with enough ricotta to bring the mixture to 15 ounces. For example, if your pumpkin weighs 9.5 ounces, add 5.5 ounces of ricotta.
Add the egg, nutmeg, and 1 teaspoon of kosher salt, stirring until well combined. This mixture should be smooth and fragrant.
Gradually add in 1 cup of flour, stirring just until incorporated. Avoid overmixing to keep the gnocchi light and fluffy.
Sprinkle 2 tablespoons of flour onto a clean work surface. Turn the dough out onto the floured surface and sprinkle with an additional ¼ cup of flour. Using your hands, gently work in the flour to form a tacky ball of dough.
The dough will be sticky at first, but it will smooth out as you incorporate the flour. Use light and quick motions with your hands to avoid overworking it.
Wrap the dough in plastic wrap and let it rest in the fridge for 30 minutes. This resting time allows the gluten to relax, making it easier to work with.
After resting, sprinkle a work surface with ¼ cup of flour and place the chilled dough on it. Cut the dough into 6 equal pieces using a knife or bench scraper.
Roll each piece into a log about ½-inch in diameter. You will notice the dough transforming from tacky to smooth as you roll it.
Using a knife or bench scraper, cut each log into 1-inch pieces. Transfer these pieces to a parchment-lined baking sheet.
If you’re not planning to cook the gnocchi right away, cover them with plastic wrap and store them in the fridge for up to 1 day.
