For the pumpkin gnocchi:

1. In a large bowl, mix pumpkin puree with ricotta.
2. Add yolks, parmesan, a little salt (keep in mind that the cheese is salty), pepper, and mix well.
3. Add 1 cup flour and start combining with a fork. It should be thick.
4. Heavily flour the board or surface where you will be shaping the gnocchi and dump the pumpkin mixture.
5. Add half a cup of flour on top of the mixture, and, with floured hands, start gathering the dough.
6. Take a piece of pumpkin dough, and shape it into a log. You should be able to make a rope, so add flour as needed, a little at a time, and make sure you stop when you can cut it in pieces and they hold their shape. They will still be very soft. That is fine.
7. Transfer them to a floured baking tray, not touching each other.
8. At this point, I always put them 15 minutes in the freezer or at least the refrigerator, before cooking them. The cold will aid in them keeping their shape when cooking. 
9. When ready to eat them, cook in abundant salted water, adding them directly from the fridge or the freezer (no need to defrost them). The water should be between a simmer and a boil. Avoid rapid boiling as it will probably disintegrate parts of the gnocchi.
10. Once they float to the surface they are done.
11. Take them out, draining the water well, and transfer to the serving plate. Drizzle with the butter on top, sprinkle with thyme, some black pepper, and more blue cheese if you want.
12. Eat immediately.

For the blue cheese brown butter:

1. Melt butter in a saucepan over medium heat.
2. It will bubble and make loud chirping noises. Then the bubbles will subside and it will foam. That’s when it’ll start to brown, so watch it carefully. You want a golden color.
3. Remove from the heat, add the cheese, and mix. Some bits might remain.
4. Use hot or warm.

To make pumpkin puree:

I used to have a step-by-step here but we now have a whole post devoted to making homemade pumpkin (or butternut squash) puree.