1. Peel the pumpkin and cut into pieces. Cook in boiling salted water for about 15 minutes.

2. Drain the pieces. Put in a blender.

3. Put the puree in a saucepan and cook, stirring, for 4 minutes to dry. Let cool.

4. In a robot, put the puree, 250 g of flour, the egg, pepper, and nutmeg. Mix this dough until it is elastic and non-sticky.

5. Remove 1/4 of the dough and shape into a long sausage. Cut small pieces of dough to make the gnocchis and press lightly with the teeth of a fork. Continue in the same way with the rest of the dough.

6. Roll the gnocchis lightly in the remaining flour.

7. Prepare the sauce. In a medium saucepan, boil the cream and raclette cheese. Season with pepper. Set aside.

8. In a large saucepan containing boiling salted water, plunge the gnocchis and cook until they rise to the surface. Drain and serve topped with the raclette sauce.