Peel the pumpkin, cut into pieces and cook in the oven at 200 °C for about 20 minutes.
Strain the soft pumpkin and stir with the egg and yolk until smooth.
Stir in flour and semolina. Season with nutmeg, salt and pepper. Cut out gnocchi from the mixture and let the pumpkin gnocchi steep in lightly boiling salted water for 5 – 8 minutes.
Strain the gnocchi, arrange and serve.
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