Thai Basil Pumpkin Gnocchi

Ingredients

• 300g roasted pumpkin puree (or canned)
• 250g all-purpose flour, plus extra for dusting
• 1 large egg
• 1 tsp salt, plus more for cooking water
• 400ml full-fat coconut milk
• 2 tbsp red curry paste
• 2 large shallots, finely minced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2-3 thai bird's eye chilies, thinly sliced (optional for heat)
• 1 cup fresh thai basil leaves, roughly torn
• 2 tbsp lime juice, freshly squeezed
• 1 tbsp brown sugar or palm sugar
• 2 tbsp vegetable oil
• 2 kaffir lime leaves (optional, torn)
• 2 tbsp toasted crushed peanuts, for garnish
• 1/4 cup fresh cilantro, chopped, for garnish