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1
Preheat the oven to 400u00b0F.
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2
Line a baking tray with baking paper, place the pumpkin cubes over it and bake for about 20 minutes (until tender).
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3
Bake the potatoes with the skin and peel them after slightly cooled.
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4
Pass the pumpkin cubes and the boiled potatoes through a food mill and into a bowl.
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5
Mix the flour, egg, salt to taste, nutmeg and pepper, kneading well.
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6
On a floured board, form small rolls of dough (if necessary add a little more flour to the dough) and cut them into pieces of about 2 cm in length.
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7
You can mark the gnocchi with a fork so that they can have stripes.
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8
For the pesto, chop the coriander leaves with the garlic, pine nuts (reserving 2 tablespoons), olive oil, salt and cheese, using a food processor.
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9
Place in a pot with salted water on the heat and let boil, gradually adding the gnocchi, and leaving to cook.
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10
When they come to the surface, remove with a skimmer into a bowl.
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11
Keep the cooking water.
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12
Toast the two tablespoons of pine nuts in a frying pan and reserve.
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13
Dilute the pesto with a little of the cooking water (1 or 2 tablespoons) and cook the Gnocchis in the sauce.
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14
Sprinkle with toasted pine nuts.
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15
Serve immediately with more grated cheese at your taste.
