To make the gnocchi, first mix together the flour, harissa powder, and salt until evenly combined. Then, add in pumpkin purée and olive oil. Mix together with a spoon until clumps form, then start kneading with your hands.
Knead the gnocchi dough until evenly mixed. Be careful not to overknead - it will make gnocchi tough. When done, dough should be malleable but not falling apart. If it's too dry, add a little bit more olive oil. If it's too loose, add a little bit more flour.
To make gnocchi shapes, roll out the pasta into little "snakes", about 1/2 inch wide. Cut the gnocchi at 3/4 inch intervals. Keep repeating this process until you are out of dough.
This next step is optional but recommended - using a fork upside down, roll gnocchi down, applying slight pressure, so that little indentations are made. (See photos for reference). This is a very time-consuming and laborious process, but I think it really makes a difference!
Once gnocchi are all done being formed, bring a big pot of water to boil. Cook the gnocchi in batches for 4-5 minutes each, or until they float to the top of the water. I cooked mine in about four batches, but this will depend on the size of your pot.
This next step is again optional, but highly recommended - bring a little olive oil in a pan to medium heat. Fit as many gnocchi in the pan as you can without them overlapping, and sauté in olive oil until the edges are slightly browned. This adds a nice little crunch and greatly helps with the texture!