Preheat the oven to 390°F (200°C).

Pour two cups of coarse salt into the pan and place the potatoes and pumpkin on it. Bake for about 40 minutes until completely softened.

Mash to a purée and mix with the rest of the ingredients. If the dough is too sticky, add a little flour. Divide the dough into 4 equal parts and form long rolls (about 2 cm in diameter). Cut the rolls into pieces, place on a floured surface, and cook in boiling water until the gnocchi floats on top of the water.

Heat olive oil in a pan, add the herbs, and fry for about a minute over medium heat. Add the butter. When the butter melts, add the gnocchi and fry until golden.