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Cut the pumpkin into thin slices then place them on a baking sheet pan covered with baking paper. Cook in a static oven preheated to 200°C (390F) for 15-20 minutes.
Place the flour on a work surface and, using your hands or a spoon, create the classic fountain shape. Crush the pumpkin with a potato ricer directly on the flour. Then in a little bowl, beat the egg up. Incorporate the egg to the dough with a fork and work it until it's homogeneous. Adjust with salt and pepper and flavor with a pinch of nutmeg.
Work the dough as little as possible and quickly. Give it the shape of a loaf. Cut a piece of dough then with your hands make a long roll of dough as thick as a finger. Slice the roll every 1,5/2 cm (about half inch), so as to have small cylinders. Now slide the gnocchi one by one on a gnocchi board to give them the classic striped pattern on the surface