Make the gnocchi: In a bowl, combine the ricotta (drained of whey), Parmesan, salt, and egg. Gradually add the flour. When the dough no longer sticks to your hands, transfer it to a floured surface and continue adding flour as needed until the dough is smooth and pliable.

Take small portions of dough and roll them into ropes of your desired thickness. Cut into small pieces to form the gnocchi. Place them spaced apart on a well-floured tray.

Set aside. In a pan, sauté the onion in olive oil. Add the diced pumpkin, salt, pepper, and spices if you like. I added a few anchovies in oil.

Blend the cooked broccoli rabe with a little cooking water and olive oil until you get a puree.

Spread the puree on the bottom of the plate and top with the gnocchi tossed with the pumpkin.