Roast pumpkin seeds in a pan without fat, take out and spread out to cool. Grate the parmesan finely. Wash the herbs, shake dry and pluck off the leaves. Peel garlic and chop coarsely. 2⁄3 Finely puree the pumpkin seeds, half the Parmesan, herbs, garlic and oil with a hand blender. Season to taste with salt and pepper.
Heat butter in a large frying pan. Fry the gnocchi for about 5 minutes until golden brown all around, season with nutmeg. Serve with pesto and sprinkle with remaining pumpkin seeds and parmesan.