Place the pumpkin, flour, salt and nutmeg (if using) into a bowl and mix using a fork until it just comes together.

Divide the mixture into three portions; it may be sticky to touch but that is alright. Generously spread flour on a working surface and gently roll out the mixture into a long cylinder shape until it is about 1.5cm in diameter.

Cut the mixture into equal lengths of your choice, then place onto a tray and cover with a damp cloth as you continue cutting the rest of the mixture.

Repeat the rolling and cutting process until all of the mixture has been cut.

Bring a pot of water to boil and cook them in batches. Let the gnocchi boil for 5-7 minutes or until it floats to the top.

Drain the gnocchi pieces and place into a sauce of your choice or in the brown butter glaze.

To make the glaze, place the butter in a saucepan over medium-high heat and let it melt and simmer until some brown specks appear, then reduce the heat to medium-low.

Add the herbs and let it infuse in the butter for about a minute, then add the garlic and cook until it turns a light golden brown colour.

Toss the gnocchi pieces through the warm glaze and serve with more herbs on top. Eat while warm.