Buckwheat gnocchi served on broccoli cream and pumpkin cubes with paprika

Wash the potatoes properly and boil them in their skins for 30-35 'or until they are tender (to know if they are tender point a fork to the heart of the potato). As soon as the potatoes will be tender, drain and mash them in a potato masher without peeling them, letting the pulp fall back onto the work surface. Spread them slightly to make them cool down, then add the flour, egg, and corn starch and start to mix the ingredients quickly until to form a homogeneous dough. Sprinkle the work surface with a bit of flour, then take a part of the dough and form a cylinder of 2 cm in diameter. Cut it into pieces of 2 cm in length and roll them on the back of a grater, on a gnocchi line board or on tines of a fork and line them up on a tray dusted with flour. While the potatoes are cooking, prepare the dressing. Divide the broccoli into florets and boil them for 10-12 minutes in salted water; when they are tender, drain them, keeping a little of their cooking water and blend them with an immersion blender, combining 4 tablespoons of oil and a ladle of their cooking water until you get a fairly fluid and homogeneous cream. Cut the pumpkin into 1 cm cubes and sauté it in a pan with 4 tablespoons of oil for 4-5 minutes until tender and slightly golden. Season it with salt, pepper, and a pinch of smoked paprika. Cook the gnocchi, a few at a time, in plenty of salted water and drain them with a slotted spoon when they come to the surface. Heat the broccoli cream and distribute it on the bottom of 4 plates. Divide the gnocchi into plates, toss with the pumpkin cubes and a drizzle of oil and serve