Gnocchi, Pumpkin, Gluten-free, w Rosemary Brown Butter Sauce

Put pumpkin in bowl and add flour and beaten egg. Mix to uniformity. Turn dough onot a cool floured surface and form a round disk. Divide into 6 equal slices (like cutting a pizza). Using floured hands, roll out each portion to the thickness of a finger and cut into 2-3 inch portions. Roll into an oval-sized gnocchi and set aside on floured tray or plate. Place gnocchi, in batches, into large pot of generously salted boiling water. When gnocchi floats to top, they are done. Take out and set aside. As gnocchi cooks, place rosemary in large skillet. over medium heat. Melt butter and cook until rosemary is brown and fragrant. Add creme fraiche and stir well. Salt to taste. Serve gnocchi wi butter.

Pumpkin puree 1.5 c
Gluten-free all purpose flour 1.5 c plus more for dusting
Egg 1 beaten
Butter 4 oz, melted
Rosemary 3 sprigs fresh
Creme fraiche 2 T