1Combine pumpkin puree, egg, 1 tsp salt, and gradually add flour in a large bowl. Knead lightly until a cohesive, slightly sticky dough forms. Avoid overworking. Divide the dough into 4-5 portions.

2Lightly flour a clean surface. Roll each portion of dough into a long rope, about 1/2-inch thick. Cut the ropes into 1-inch pieces. You can gently press each piece with a fork or thumb to create ridges, or leave them plain.

3Bring a large pot of salted water to a rolling boil. In a separate large skillet or wok, heat vegetable oil over medium heat. Sauté minced shallots, garlic, and ginger until fragrant, about 2 minutes. Add red curry paste and chilies (if using), cooking for another 1-2 minutes until aromatic.

4Pour in the coconut milk, add brown sugar and kaffir lime leaves (if using). Bring the sauce to a gentle simmer, stirring occasionally. Reduce heat to low and keep warm.

5Carefully drop the gnocchi into the boiling water in batches. Cook until they float to the surface, typically 2-3 minutes. Let them cook for an additional 30 seconds after floating, then use a slotted spoon to transfer them directly into the simmering coconut curry sauce.

6Gently toss the gnocchi in the sauce to coat evenly. Simmer for 1-2 minutes to allow the flavors to meld.

7Remove from heat. Stir in the fresh Thai basil leaves and lime juice. Taste and adjust seasoning as needed.

8Serve immediately, garnished generously with toasted crushed peanuts and fresh cilantro.