Pumpkin Gnocchi with Spinach
Cut the pumpkin into cubes, then roast in a 180°C (approximately 350°F) oven for about 40 minutes. Remove from the oven, cool slightly, then puree completely. Mix the puree with the egg yolks and the flour. Season strongly with salt, pepper, and nutmeg. Form into small dumplings using a teaspoon, then simmer for 10 minutes in salted water.
Rinse the spinach and remove any tough stems. Blanch the spinach for 1-2 minutes in boiling salted water, then drain thoroughly. Heat the butter in a pan, and gently cook until the butter begins to brown. Remove the gnocchi from the water using a skimmer, then drain thoroughly and mix with the spinach. Drizzle with the browned butter, garnish with the freshly grated parmesan cheese, and serve immediately.