Preheat the oven to 220C. Roast the pumpkin cubes with olive oil, salt and pepper for 30 mins, tossing once in between. Blend the roasted pumpkin to make a puree (about 1 cup).
Mix together the flour, pumpkin puree and paneer (or 1 raw egg or 1 mashed potato). Bring the dough together with your hands. Knead lightly on a floured surface. If your dough is too wet, add a little flour to make it easier to handle.
Cut the dough ball into 4 parts and roll each part into a long cylinder with your hands. Keep lightly flouring the surface and your hands. Cut pieces of equal size with a floured knife.
Arrange the gnocchi on a lightly floured platter keeping some distance between them to avoid sticking together.
Cook the gnocchi in salted boiling hot water (like you cook regular pasta). When ready, they will float on top
Remove from the water with a slotted spoon and add directly to the pan with your choice of sauce and other ingredients.
To make the sauce, add butter, garlic, chilli flakes and rosemary to a hot pan. Brown the butter for 30 seconds. Add the gnocchi directly to the warm sauce and toss gently.
Serve with a topping of grated parmesan cheese.