Steam the potatoes until they are tender but still hold their shape.

Clean the pumpkin, slice it thinly, and bake in a conventional oven at 400°F (200°C) for 15-20 minutes.

Place the flour on a work surface. Using a potato ricer, press the potatoes onto the flour, then mash the pumpkin. Season with salt, pepper, and nutmeg. Begin mixing the ingredients together, add the egg and potato starch, and knead into a dough. Let rest for 10 minutes.

Shape the dough into gnocchi and cook them in boiling water until they float to the surface.