Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree

Name: Ricotta gnocchi "ripassati" with lemon-sage butter and pumpkin puree
Prep time: 10 min
Cook time: 4 h
Total time: 4 h
Yield: 4 portions
Ingredients: 180 g Parmesan cheese; 400 g ricotta; 200 g "00" pasta flour; 1 - 2 pinches sea salt; 1 pinch ground nutmeg; 350 g Kent pumpkin; 1 garlic clove; 1 sprig fresh thyme; 2 tbsp extra virgin olive oil; 1 tsp Chicken stock paste; 50 g water; 20 g pouring (whipping) cream; 1 pinch ground black pepper; 1700 g boiling water; 1 tsp extra virgin olive oil; 1 tsp sea salt; 150 g salted butter; 2 sprigs fresh sage; ¼ tsp dried chilli flakes; 2 tsp freshly squeezed lemon juice; 2 tbsp toasted hazelnuts; fresh thyme