Cut the pumpkin into small pieces and sprinkle salt on them. Pour just enough water in a pot to cover them and boil till soft.

Cut the skin from the pumpkin pieces and mash the orange part. Add unbleached white wheat flour and knead, then roll into rods and cut into 5mm sections.

2) Making the sauce: Grate the garlic, cut the red chili pepper into thin round sections, chop the rosemary leaves finely, slice the mushrooms into 5mm slices.

3) Place grape seed oil in a pot at low flame, heat the grated garlic and chopped chili pepper. When this is giving off a nice fragrance, turn up the heat to medium, add the mushrooms and fry. Add the remaining ingredients and heat to near boiling. (Be careful not to bring to the boil strongly as this will cause the soy milk to separate and not look good. Please turn off the heat before the mixture boils.)

4) Heat the gnocchi from 1) in scalding water, when they have floated for 2 minutes, take them out and place on a bamboo sieve to drain.

5) Place the gnocchi on a dish and pour on the sauce from 3).

2) Cut the broccoli into appropriately sized pieces, boil and then cool.

3) Mix the mizuna from 1) and the broccoli from 2) serve onto dishes and sprinkle on the crushed walnuts.

4) Before eating, add olive oil, balsamic vinegar, salt and pepper to taste.