Boil potatoes on the stove and separate from the peel, press through a press while still warm. Separate the pumpkin from the peel and grate coarsely. Heat 2 tbsp. butter in a frying pan, sauté pumpkin for 3 minutes, season with salt and pepper. Drain the pumpkin in a sieve. With flour, the two egg yolks, strained potatoes and the grated pumpkin seeds to a dough. Pumpkin dumpling dough to 2 cm thick rolls arrange. From the rolls 1 cm long pieces cut small and these with a fork a little bit flatten. Bring plenty of tap water to a boil in a spacious saucepan. Put in pumpkin gnocchi and cook on the stove until they rise to the surface of the water. Drain the cooked gnocchi through a sieve. In a large shallow frying pan, melt 1 tbsp butter. Add minced parsley and plucked chervil leaves to butter for 1 minute. Add pumpkin gnocchi to frying pan and toss once. Serve on plates, drizzle with pumpkin seed oil, sprinkle with grated Parmesan cheese, chervil leaves and pumpkin seeds. Serve with salads.
White wine
Our tip: It is best to use fresh herbs for a particularly good aroma!
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