Step 7:
Boil a very large pot of salted water and once it's at a rolling boil, drop each pumpkin gnocchi in, making sure not to crowd the pot. When the pumpkin gnocchi are cooked they will float to the top, where you should retrieve them with a slotted spoon.
If you make too many, the extra pumpkin gnocchi can easily be frozen BEFORE [COLOR=#2B65B0 ! important]
cooking [/COLOR]by placing your baking tray in a freezer for a few hours, then placing the pumpkin gnocchi into freezer bags to boil from frozen for a quick mid-week dinner.