First, clean and cook the pumpkin. Cut a large piece of pumpkin, then remove the seeds, stringy parts, and skin. Slice the pumpkin into thin pieces and place them on a baking sheet lined with parchment paper.

Bake in a preheated conventional oven at 400°F (200°C) for 15-20 minutes or in a convection oven at 350°F (180°C) for 10-15 minutes, until the slices start to dry out slightly. This helps the pumpkin dry out so it won't release water when making the gnocchi dough.

Place the flour on a work surface and use your hands or a spoon to make a well in the center. While the pumpkin is still warm, mash it with a potato masher directly onto the flour.

Work the ingredients while they're still warm to keep the starches from dispersing and to make the dough less sticky and easier to handle. In a small bowl, beat the egg.

Make a well in the dough again and pour the beaten egg into the center. Use a fork to incorporate the egg into the dough and mix until smooth. Season with salt and pepper and add a pinch of nutmeg for flavor.

Work the dough as little and as quickly as possible. Shape it into a loaf. Now you can start making the pumpkin gnocchi. Cut off a piece of dough and place it on a floured surface. Use your hands to roll it into a long rope about the thickness of your finger.

Slice the rope into pieces about 1/2 to 3/4 inch (1.5 to 2 cm) long to make small cylinders. Continue making pumpkin gnocchi until all the dough is used. Roll each gnocco over the tines of a fork to create ridges.

As you make them, place the gnocchi on a floured kitchen towel. Be sure to keep them spaced apart so they don't stick together. The pumpkin gnocchi are now ready to cook and serve however you like.