Instructions: Peel, seed and dice the pumpkin into large chunks.

Boil them in salted water until soft.

Drain then place the drained pumpkin in a baking dish and bake for 15 minutes at 200c. to dry out any excess moisture.

Alternatively, toss the cubes of pumpkin with a little olive oil and bake at 220 c. for 45 minutes, remove from the oven and proceed as described below.

Puree or mash the pumpkin, add the nutmeg, parsley, 1/2 cup parmesan, egg, egg yolk and salt and pepper to taste, then add as much flour as necessary to form a soft, manageable dough.

Knead briefly and roll out to long sausages about the width of a finger.

Cut into diagonal segments and place on a floured board or towel.

Bring a large pot of water to the boil and add salt.

When boiling, add the gnocchi and boil for about 1 minute, until firm and cooked. (They float when cooked).

Drain and dress with Pesto, remaining parmesan cheese and fresh herbs, if desired or choose your own favourite pasta sauce.

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