Pumpkin Gnocchi

Line a baking sheet with parchment paper and cook the pumpkin for about 10 minutes at 200°C (approximately 400°F) until soft. Scoop the cooked flesh out of the pumpkin, saving the outer shell. Cook the potatoes in salted boiling water for about 20 minutes. Remove, peel and press through a potato ricer. Add the pumpkin flesh to the mashed potatoes and puree together. Mix in the egg yolks, flour, parsley and 20g (approximately 1 oz) Parmesan. Let stand for 10 minutes. Season with salt, pepper and nutmeg. The dough should not be too soft, but malleable. Heat a large pot of salted water. Using 2 wet teaspoons form small oblong dumplings from the dough and cook for about 6 minutes in boiling water. Remove using a slotted spoon and drain. Heat the butter in a pan and sauté the gnocchi. To serve, arrange the gnocchi in the hollowed pumpkin shells. Garnish with remaining parsley.