Place the potatoes in a pot of cold water, bring to a boil and cook for approx. 20-25 minutes or until the potatoes are soft.
Cut the pumpkin into small cubes, sauté in a pan with a shot of olive oil, salt and rosemary and let cook for 15 minutes.
Peel the potatoes, halve them and mash them with a fork on a pastry board.
Let cool and mix with egg yolk and oil.
Cut the "Stelvio PDO" cheese into cubes.
Add the nutmeg and flour to the cooled dough. Knead until the dough is smooth.
Roll out the dough with a rolling pin, cut into slices, fill each slice with pumpkin and some "Stelvio PDO" cheese cubes and roll into dumpling shapes. Place in boiling water and cook until the dumplings rise to the top. After draining flip the dumplings in the hazelnut-rosemary mixture.