(2 lb) pumpkin
(7 oz) all-purpose flour
Cut pumpkin in large chunks and bake in the oven or cook in water. Let cool, then scrape the flesh from the skin using a spoon.
In a bowl, put mashed pumpkin, flour, egg, salt and nutmeg.
Bring salted water to the boil. Gently drop small dumplings into the water. Take them out of water when they start to float.
Serve with butter and parmesan cheese or with tomato sauce.