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1
Mix the egg and pumpkin puree in a bowl.
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2
With a wooden spoon beat in the flour, a little at a time, until the dough is smooth and elastic.
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3
Add nutmeg and beat several times to incorporate.
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4
Bring a large, deep pot of salted water to a boil.
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5
Take a wooden cutting board or any flat platter and place several tablespoons of the dough on top.
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6
Use a large chef's knife to spread the mixture over the board so that it is about 1/8 inch thick.
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7
Hold the board over the pot of water and, using the knife, slice off strips about 1/4 inch thick and about 3 inches long.
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8
(The strips will look rough at this point, but don't be discouraged: the dumplings will take shape as they hit the water.)
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9
Dip the knife in the boiling water from time to time to make the cutting easier.
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10
When the dumplings rise to the surface, let them cook another minute before removing with a slotted spoon and dropping in a bowl of ice water.
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11
When all the dumplings are cooked, drain in a colander.
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12
Before serving, saute them quickly in butter and season with salt, pepper and, if desired, Parmesan cheese.
