pumpkin cottage cheese gnocchi with brussels sprouts

Name: pumpkin cottage cheese gnocchi with brussels sprouts
Ingredients: 1 cup pumpkin puree*; 1 cup full-fat small-curd cottage cheese; 2 large eggs; 1/4 teaspoon ground nutmeg (preferably freshly grated); 1 1/4 teaspoons kosher salt, divided, plus more as needed; 2 ounces Parmesan cheese, finely grated (about 1 cup), plus more for serving; 1 1/2 to 2 cups all-purpose flour, plus more as needed; 2 tablespoons extra-virgin olive oil, divided; 8 ounces Brussels sprouts, trimmed and halved (or quartered if large); 2 tablespoons unsalted butter, cut into 2 pieces; 1/4 teaspoon red pepper flakes; drizzle of honey or maple syrup

As someone who never makes pasta from scratch, I’m always shocked by how well cottage cheese gnocchi turns out. Last year, I tossed them in a vibrant kale sauce (highly recommend), but this year, I decided to flavor them with pumpkin. …