Prepare the Gnocchi Dough: In a large bowl, combine the flour, pumpkin purée, Pecorino cheese, and egg. Knead gently until a soft dough forms, adding extra flour if necessary. Cover the dough with a kitchen towel and let it rest for 10 minutes.

Shape the Gnocchi: Lightly dust your work surface with flour. Roll the dough out to about 2 cm thick. Cut the dough into 1-inch strips, then roll each strip into a log shape using your hands. Cut into bite-sized gnocchi pieces. Place the gnocchi on a floured baking sheet to prevent sticking.

Cook the Gnocchi: Bring a large pot of salted water to a boil. Gently drop the gnocchi into the boiling water in batches. Once they float to the surface (about 2-3 minutes), remove them with a slotted spoon. Reserve ½ cup of the pasta water for the sauce, then set the cooked gnocchi aside.

Make the Creamy Pumpkin Sauce: In a large pan over medium-low heat, melt the butter and sauté the minced garlic for about 3 minutes, until fragrant. In a separate bowl or blender, mix the pumpkin purée with the reserved pasta water. Add this mixture to the pan, followed by the heavy cream. Stir until the sauce begins to simmer.

Season the Sauce: Once the sauce starts to bubble, reduce the heat to low. Stir in the salt, pepper, smoked paprika, and garlic powder. Adjust seasoning to taste.

Combine and Simmer: Add the cooked gnocchi to the sauce, gently stirring to coat. Let it simmer for 5 minutes, allowing the flavors to meld and the gnocchi to absorb the sauce.

Serve and Garnish: Serve the gnocchi hot, garnished with fresh basil and grated Parmesan. Enjoy the rich, comforting flavors of this autumn-inspired dish!