Process roasted pumpkin through a moulis or mash until creamy.
Reserve 200g of the mashed pumpkin for the sauce.
Combine the remaining pumpkin and stock in a pan and bring to a boil.
Stir in flour until the mixture pulls away from the pan sides.
Remove the pan from heat and allow the mixture to cool.
Roll dough on a rice-floured surface into sausages and cut into 2cm squares.
Bring a large pot of salted water to a boil.
Fry rosemary needles in olive oil until crispy.
Add raw pumpkin cubes to the oil and sauté for several minutes.
Melt butter in a separate pan and heat the reserved sieved pumpkin.
Boil gnocchi until they float, then transfer to the sieved pumpkin sauce.
Plate the gnocchi and top with the fried pumpkin and crispy rosemary.
Garnish with parmesan cheese and a drizzle of olive oil.