Instructions

1. 1.
   Roast the pumpkin and potatoes in the oven at 160 degrees for about 1 hour until soft.
   Then scrape the pumpkin and potatoes out of their skins with a spoon and press them through a potato ricer.
   
2. 2.
   Then fold in the breadcrumbs, flour, Pecorino cheese and egg yolk. It is important to work with everything while it is still warm.
3. 3.
   Then form the dough into thin rolls and cut them into 3 cm long pieces.
   Roll them lightly over the back of a fork to give them the typical gnocchi shape.
   
4. 4.
   The finished gnocchi are boiled in salted water. They are ready when they all float to the top. It is best to rinse them briefly in ice water after cooking and then drain them.
   Afterwards, the gnocchi can be fried in a pan with a little butter and olive oil.