Homemade Pumpkin Gnocchi

Combine pumpkin puree, 1/2 cup plus 1 tablespoon Parmesan cheese, salt, pepper, and nutmeg in a large bowl. Fold in egg white carefully, using a rubber spatula. Fold in whole wheat flour, 1/4 cup at a time, and mix until a soft dough forms. Mix in the all-purpose flour until incorporated into the dough. Make sure you don't overmix or gnocchi will be tough.

Turn dough out onto a lightly floured surface and roll into several 1-inch wide "snakes." Cut each snake into 1-inch pieces.

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, about 3 minutes.

While gnocchi are cooking, combine evaporated milk and Parmesan cheese in a medium saucepan over medium heat. Bring to a simmer, stirring frequently with a wire whisk to prevent cheese from sticking to the bottom of the pan. Simmer until sauce reduces slightly, about 3 minutes.

Drain gnocchi and spoon into shallow bowls. Top with sauce and garnish with chopped parsley.