Make the gnocchi dough

• Mix the riced russet potato, pumpkin purée, all-purpose flour, potato starch, salt and nutmeg.
• Knead briefly until a soft, slightly sticky dough forms.

Shape the pumpkin gnocchi

• Roll the dough into ½-inch-thick ropes.
• Cut into bite-size pieces.
• Shape each piece into a pumpkin using kitchen twine.

Boil the gnocchi

• Bring salted water to a boil and add the gnocchi, stirring gently.
• Cook until they float, then wait 30 seconds.
• Transfer with a slotted spoon to a skillet and sauté in butter.

Make the pumpkin sauce

• Melt the butter in a skillet and cook the onion until soft.
• Add the garlic, then stir in the milk, cream, Parmesan, pumpkin purée, salt and pepper.
• Simmer until creamy.

Combine and serve

• Add the gnocchi to the sauce and toss to coat.
• Serve immediately.