Preheat oven to 120 degrees Celcius / 248 degrees Fahrenheit / Gas mark 1/2.

Season the Prime Rib with freshly ground black pepper and Himalayan salt.

Lay the Prime Rib section in a dish and pour the olive oil and Balsamic vinegar over it. Flip it over and make sure that the marinade covers the whole surface.

Put aside for at least one hour at room temperature or in the fridge overnight.

Heat a heavy bottom frying pan over a high heat and seal the Prime Rib.  

Put in an oven tray and cook for one hour.  

Rest before slicing.  

Preheat oven to 160 degrees Celcius / 320 degrees Fahrenheit / Gas mark 3.

Line an oven tray with aluminum foil. Spread the pumpkin cubes out in a single layer. Place in oven and bake until soft, but not mushy.

While the pumpkin is still hot put it through a ricer or mash with a potato masher.  

Mix one egg and the flour until a dough forms. It should not be sticky, but not too firm. 

Set the Gnocchi dough aside to rest while you bring a large pot of water to the boil.

Divide the dough into four pieces and roll each piece into a sausage about an inch thick.  

Cut into little thumbs.

Drop into the boiling water and remove once the Gnocchi comes up to the surface.

Fry in butter until the Gnocchi starts to brown. 

Stir in the half cup of grated parmesan followed by the cream and chicken stock. 

Adjust seasoning to taste.

Serve with your choice of vegetables. Garnish with fresh parsley.