Pumpkin Gnocchi

Remove the seeds and stringy fibers from the pumpkin. Roast the whole pumpkin in a 200°C (approximately 400°F) for 40 minutes. Remove from the oven, cool, and remove the pulp from the shell. Finely dice 100 g (approximately 3 1/2 ounces) of the pumpkin and set aside. 

Rinse the potatoes, cover in water, and cook for 30 minutes. Drain the potatoes, rinse well, and peel. Pass the potatoes and the pumpkin through a ricer. Mix the potato-pumpkin mixture with the semolina, flour, saffron, and 1/2 teaspoon of salt. Knead the dough until a smooth dough has formed. Using two teaspoons, form the dough into dumplings then place on a floured kitchen towel. Indent with the tines of a fork and let rest for 1 hour.