Cut potatoes in half and place on perforated steamer tray, place in the oven on Steam setting, 100 degrees for 20 mins
After this time has elapsed place the peeled pumpkin pieces on the same tray with the potatoes and repeat the process 100 degrees, 30 mins
Check your potatoes and pumpkin are cooked and place in the ricer or mash into a large mixing bowl
Add a generous amount of salt, pepper and grated parmesan
Then add 75% of your flour all at once, add egg yolks on top of the flour
Begin to mix with your hand and fold all ingredients through until just mixed Check the mix with your clean hand it should be soft but not sticky
Place the dough and any remnants of flour from the bowl on a lightly floured bench and gently knead briefly
Set the dough aside and sprinkle a little extra flour on top.
Flour a chopping board or plate well and lightly flour your bench top.
With a blunt knife or scraper, remove a medium size section of dough and roll out into a long sausage, lightly flour the
surface again.
Cut the dough into small pillow shaped pieces and carefully place on the floured board or plate.
Continue the process until all the dough is cut.
Place a large saucepan of water on the stovetop and bring to the boil, add a generous amount of salt and in a separate large
bowl place some cold water and ice nearby.
Drop the gnocchi into the boiling water gently about 20 at a time and after 20 seconds stir the pot gently to remove any gnocchi that may have stuck to the bottom.
Once the gnocchi rise to the surface leave them for a further 20 seconds.
Remove the gnocchi with a slotted spoon and plunge them into the iced water or directly into your favourite sauce.