Preheat oven to 200 C. Remove pumpkin seeds and bake pumpkin in preheated oven for about 50 minutes. Allow to cool, then scrape out pumpkin flesh from the skin.
Meanwhile boil potatoes until soft, peel and press with the pumpkin through a potato ricer, or mash them. Mix pumpkin-potato mixture with flour, semolina, egg, salt and pepper and knead into a smooth dough.
Dust a tea towel with flour. Shape the dough with 2 tablespoons into gnocchi. Allow to rest on the floured cloth for 1 hour.
Bring a large pot of salted water to the boil. Add gnocchi and simmer for about 5 minutes or until they rise to the surface.