parisian gnocchi with pumpkin and pecan nuts

I have this eight-year cut-out paper from a magazine I do not remember anymore. A photo of a dish called Parisian gnocchi is there with no written recipe. A photo, I have seen tens of times, yet, up until recently, only dreamt about making it, until it did finally happen. A few weeks ago, when reading more about this not-so-known dish even in France, I discovered, that Parisian gnocchi is nothing else as pâte à choux (the famous éclair and other pastry cake dough) made in the shape of a gnocchi. It turns into the softest and silkiest creature when boiled and eaten. It even melts in the mouth, asking for no chewing. Classically it is served with butter and cheese, and then you even might get on without chewing, but I love it in this vegetarian version with pumpkin and pecans.