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Preheat oven to 390ºF/200°C.
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Grease a 13″ round baking dish.
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Bring a large pan of water to the boil, salt it generously and add the gnocchi. Cook it as per the packet instructions and then drain and rinse in cold water.
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Remove any peel from the pumpkin and then use a mandolin or sharp knife to cut it into thin slices (no thicker than 0.2 inch)
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Peel and slice the onion into half moons.
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In a large bowl, mix the cooked gnocchi, sliced pumpkin, onion, olive oil and thyme.
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Whisk the cream together with the egg yolks and half of the mozzarella.
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Pour the mixture over the gnocchi and then transfer to the prepared baking dish.
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Sprinkle with the remaining mozzarella and parmesan and bake for 40 minutes until golden and bubbly.
