Colourful Gnocchi

Boil the potatoes in plenty of salted water, then let them cool. Peel off and crush them with a potato masher. Make a well and pour the flour gradually in with the potatoes. Knead and add flour until it forms a compact ball. At this point, divide the dough into 4 equal parts and add the concentrated tomato paste to one part, the spinach, previously boiled, beaten and shredded, in a second part and the pumpkin, previously boiled and shredded, in a third part. Work all the doughs until they get homogeneous.
At this point, use your hands to make long strips with each dough and cut them until you form your dumplings. Cook in abundant salted water until they boil and raise to the surface of the water. Then pour into a saucepan adding cheese and pepper, extra-virgin olive oil and a few spoons of cooking water to help forming a creamy and cheesy sauce.