Preheat oven to 300°F. Remuve the skin and seeds, cut pumpkin into small pieces and steam until barely tender. Don’t overcook. Drain and place in oven for 7 to 8 minutes in order to remove excess moisture. Pureè the dry pumpkin in a food processor or blender, allow to cool completely.
Stir the flour, 3 tablespoons melted butter, salt, pepper and nutmeg into the cooled pumpkin. On a lightly floured surface, roll the dough with your hands into logs about ¾- inch diameter. Cut the logs into 1-inch pieces. If it seems too sticky, add more flour until it is easy to handle.
Cook the gnocchi in a large pot of rapidly boiling water until they float to the surface. Remove with a slotted spoon and drain. Toss with ¼ cup melted butter, then with grated Parmesan. Sprinkle with minced parsley just before serving.