Preheat the oven to 180°C (or 160°C fan).
Wash the pumpkin and cut it into halves, remove the seeds and cut the pulp into big chunks. Place them on a tray with baking paper with whole garlic and fresh rosemary.
Cook the pumpkin in the oven for about 30-40 minutes or until soft making sure they don’t get coloured.
Once it's cooked remove it from the oven and peel the skin off. While it is still hot, mash the pumpkin with a potato masher or a fork.
You should have now about 500g of cooked pumpkin.
With the pumpkin mash on a wooden surface form a fountain and start adding the 100g of flour in two steps. Add the salt.
Knead fast the dough and form a ball with a soft yet consistent texture.
Let it rest over sprinkled flour for 10 minutes under a dry cloth. Once the time has passed check if you may need to add a little more flour to get a more solid texture, and divide the dough into smaller pieces.
Roll it with your palms to form a thick sausage (2 cm diameter) and start cutting around 2 cm in length. Put the pumkin gnocchi on a dry tray with sprinkled flour making sure they do not stick together. Repeat with the remaining dough.
Meanwhile, the gnocchi gets a little extra rest, fill up with water in a deep saucepan and take it to a boil, add the salt and pour slowly the pumpkin gnocchi into it. To be sure they don’t stick while cooking, give it a little stirring and wait for them to bob to the surface.
Pick them up with a skimmer, waiting for them to show on the surface, and add them to your favourite sauce.
