Pumpkin gnocchi with Taleggio cream and pistachios

Easy pumpkin gnocchi: dry pumpkin well so they absorb less flour and remain lighter. Unlike ordinary gnocchi, these are spooned or piped rather than rolled and cut.
INGREDIENTS FOR 4 PEOPLE
GNOCCHI
500 g cooked pumpkin flesh
80 g grated Parmigiano or Grana Padano
100 g '00' flour
1 egg
Salt
Pepper
SAUCE
100 g Taleggio
100 g fresh cream
20 g butter
Mild Pecorino shavings
Chopped pistachios
I microwave pumpkin for speed, or bake foil-wrapped for about 1 hour.
I halve pumpkin.
I put on microwave plate under cling film.
I cook about 15 minutes, uncover and cook another 15 minutes to dry. I remove seeds with a spoon; flesh must be very soft.
It releases easily from skin once cooked.
I drain flesh in a sieve, as water content varies.
Dry further in a non-stick pan if wet.
I combine flesh, egg, salt, pepper and Parmigiano in a bowl.
I add flour.
The mixture should be firm but soft. Add flour if needed. To test, cook a little in boiling water, taste once floating and add a tablespoon flour if too soft.
Spoon into water or use a piping bag for speed.
I boil salted water and melt Taleggio, cream and butter in a frying pan.
The sauce should be fairly fluid.
I snip gnocchi with scissors into boiling water.
Once floating, I lift with a slotted spoon, avoiding a colander as delicate, and gently toss in hot sauce.
I serve with Pecorino shavings and chopped pistachios.