Mix together pumpkin, egg, and salt. Slowly add the flour, a little at a time, until a soft dough forms. Knead dough a few times, but don't overwork it. Divide dough into four pieces.
Dust a kitchen towel or board with flour. Roll each piece of dough into a long snake, then cut each snake into small pieces.
Form the gnocchi lines by rolling it softly down the tines of a fork or on a gnocchi paddle. Set aside on a lightly floured towel until ready to cook.
Set four quarts of water to boil.
Dice bacon and put in saucier. Set heat to medium and cook bacon until crispy, then reduce heat to medium-low and add butter and shallots, stirring frequently.
When the water is boiling, add gnocchi and cook for 3-4 minutes, until they float to the top. Remove from pot using a slotted spoon and immediately add them to the saucier.
Add thyme and stir to coat gnocchi, then plate and serve.