Instructions

1. Preheat the oven to 200°C/390°F (180°C/355°F for a fan-assisted oven).
   
2. While the oven is preheating, cut the pumpkin into small pieces and place them on a baking sheet lined with parchment paper. Place the unpeeled potatoes alongside.
   
3. Roast the vegetables in the oven until tender. If the pumpkin cooks faster than the potatoes, remove it and leave only the potatoes in the oven.
   
4. Pass the roasted pumpkin through a potato ricer. Then wrap the puree in a clean kitchen towel or cheesecloth and squeeze out any excess liquid. Transfer the pressed pumpkin to a large mixing bowl.
   
5. Once the potatoes are cooked, peel them while still hot and pass them through a potato ricer into the bowl with the pumpkin.
   
6. Add the egg yolk, salt, and nutmeg to taste. Mix well.
   
7. Knead the dough, gradually adding the flour, until it's uniform and no longer sticky. Be careful not to add too much flour.
   
8. Shape the gnocchi as desired. For example, you can roll the dough into logs about 1-2 cm (1/3–3/4 inch) thick, cut into pieces of the same length, and shape each piece into a ball.
   
9. Place the finished gnocchi on a plate or clean kitchen towel, lightly dusted with flour to prevent sticking.