Preheat an oven to 400°F. Spoon pumpkin on to a rimmed baking sheet, and mix in brown sugar and 1/2 teaspoon salt. Smooth out into an even, thin layer, and bake for 15 minutes. Let cool, then weight the cooked pumpkin (should be around 9.5 ounces).

Add pumpkin to a large bowl, then add enough ricotta to bring the mixture to 15 ounces. For example, if your pumpkin weighs 9.5 ounces, then you should add 5.5 ounces of ricotta. Add egg, nutmeg and 1 teaspoon kosher salt, stirring to combine. Add 1 cup flour, and stir just until incorporated.

Sprinkle 2 tablespoons of flour on to a work surface. Scrape the dough on to the flour, then top with an additional 1/4 cup flour. Using your hands, work the flour in to form a tacky ball of dough. The mixture will be sticky at fist, but will become smoother as you work in the flour. Use light and fast motions with your hands to avoid overworking the dough. Add a flour a little at a time if the dough is still very sticky. Just keep in mind that at this point, you don't want the dough to be completely smooth. It should be just slightly sticky. Wrap in plastic and then let rest in the fridge for 30 minutes.

Sprinkle a work surface with 1/4 cup of flour, and place the chilled dough on the flour. Using a knife or bench scraper, cut the dough into 6 even pieces. Using your hands, roll out each piece into a log about 1/2-inch in diameter. As you are rolling the dough out, you'll notice that it goes from tacky to smooth. Using a knife or bench scraper, cut the log into 1-inch pieces, then transfer the pieces to a parchment-lined baking sheet.

If you're not going to cook the gnocchi right away, cover them with plastic and store in the fridge for up to 1 day.