Prepare the pumpkin gnocchi - In a large mixing bowl, combine the pumpkin puree, all-purpose flour, and curry powder. Mix with a potato masher until all ingredients are combined and a dough forms. Roll the dough into a long rope and cut 1-inch pieces using a chef's knife. Dust a fine mesh sieve or colander with flour and place the gnocchi on top. Set aside until ready to cook. - Don't over-mash the pumpkin puree- this can make the gnocchi dough too sticky. You may have to add a little more flour until the right consistency is achieved.

Prepare the coconut cream sauce - In a large saucepan, heat the olive oil over medium heat. Add the minced garlic and grated ginger, and cook until fragrant, about 1-2 minutes. Add in the coconut milk and whisk to combine. Bring the mixture to a boil, then reduce the heat to low and let simmer for 10-15 minutes, or until the sauce has thickened. Stir in the lime juice, salt, and pepper to taste. - Don't let the sauce boil for too long, or it may curdle. Be sure to whisk continuously while cooking to prevent it from burning or sticking to the pan. For a deeper flavor, you can use freshly squeezed lime juice.

Cook the gnocchi - Bring a large pot of salted water to a rolling boil. Add in the pumpkin gnocchi and cook until they float to the surface, about 3-5 minutes. Using a slotted spoon, remove the gnocchi from the pot and add them directly to the pot of coconut cream sauce. Stir gently to coat each piece well with the sauce. - Be sure to use a large pot of water, as the gnocchi may stick together during cooking. Don't overcook the gnocchi or they will become mushy.

Serve and Enjoy! - Transfer the sauce-coated gnocchi to serving bowls and garnish with chopped cilantro, sliced red chilies, or toasted coconut if desired. Serve hot and savor every bite of this delicious and aromatic dish!