Roast the pumpkin in the oven at 400°F (200°C) for 35 minutes, covered with aluminum foil, after removing the seeds and stringy parts.

Once cooked, remove the skin and place the flesh in a bowl.

Add the Parmesan, egg yolk, nutmeg, salt, and flour. Mix until you have a dough that is dry but not too firm, adding the flour gradually.

Bring a large pot of salted water to a boil.

Transfer the pumpkin mixture to a piping bag and pipe small gnocchi directly into the boiling water. When they float to the surface, cook for at least 3 minutes.

In a skillet, melt the butter. Use a slotted spoon to transfer the gnocchi directly into the skillet, toss them, add the arugula leaves, toss again, and serve with a sprinkle of Parmesan cheese.

You can use a larger piping tip to make bigger gnocchi. Mine look more like giant passatelli.