Warm the butter in a small pan, allow it to brown slightly so it starts to smell nutty then add the pumpkin puree. Cook a minute then add the stock, cream, parmesan, cinnamon and nutmeg. Cook for a couple minutes so that it thickens slightly and is well mixed then set aside. You can make it ahead and refrigerate until needed.

Puree or blend the pumpkin until smooth and allow to cool.

Add the flour, egg yolk and parmesan and mix until combined. The dough will be fairly soft.

Lightly flour a work surface to roll out and rest gnocchi on until you are ready to cook.

With floured hands, roll out large spoonfuls of the dough into logs and cut off sections about ½-3/4in/2cm thick. Roll each chunk into a ball and place onto a floured surface or a plate if chilling to cook a bit later.

Bring a shallow, wide pan of water to the boil. Drop a few gnocchi into the boiling water at a time, being careful not to overcrowd the pan and keeping the water boiling.

Remove with a slotted spoon once the gnocchi rise to the top. If they don't rise after a couple minutes or some do but others don't, nudge them with a spoon as they may have stuck to the bottom.

As you are cooking, gently warm the sauce again then serve the gnocchi with the sauce and some parmesan on top.

Note - you can freeze uncooked gnocchi by laying out on a baking sheet, freezing then transferring to a freezer bag once frozen. Cook from frozen as you would normally, they'll just take an extra minute to float up.