2 Add dumpling dough and 130 ml (approximately 1/2 cup) water to pumpkin. Knead with your hands and add water if needed. Lightly season dough with salt and pepper and let rest for 10 minutes.
3 Meanwhile heat oil in a large skillet. Add tomatoes and season with salt and pepper.
4 Simmer tomatoes over medium heat. Mix in honey and keep warm.
5 Coarsely chop pumpkin seeds. Melt butter in a pan, add pumpkin seeds and roast for about 2 minutes. Grate Parmesan cheese on the fine holes of a box grater. Bring salted water to a boil in a large pot.
6 Knead dumpling dough and shape into balls about 2 cm (approximately 3/4 inch) in diameter with moistened hands. Flatten each gnocchi with a fork while holding in the palm of your hand.
7 Drop gnocchi into boiling salted water. Reduce heat and cook until gnocchi rise to surface, 2-3 minutes.
8 Remove gnocchi with a slotted spoon and drain well. Pour pumpkin seed butter over gnocchi, sprinkle with Parmesan and serve with tomato sauce.