Wash and peel the potato. Cut it into equal size cubes and boil for 10 minutes until fork tender.
On a clean surface, add the flour and create a well in the center.
Add the pumpkin and mashed potato to the center (I like to use a potato ricer for this step)
Using your hands, fold together the ingredients until combined. Do not over mix.
Roll the gnocchi dough into a log shape, and cut 1 inch cubes.
Roll the cubes into little balls, and using a chop stick or the dull side of a knife (be careful with this method), press the pumpkin lines into the ball.
Boil the pumpkins for 2 minutes and finish off in a pan with melted butter, crisping up the bottom. Garnish with rosemary sprigs or sage leafs for the pumpkin stems.
