First clean the pumpkin and cut it lengthwise, until you get some cubes. Then clean the onion, clean it in fairly thin slices and put in a pan with a little oil. When the onion is browned, add the pumpkin and a large ladle of cooking water, so that there is always liquid and cook for at least 25 minutes. Then proceed with the preparation of the gorgonzola cream. Remove the rind from the gorgonzola, cut into cubes, put the gorgonzola on medium heat and add the cream so that it can melt and mix well. When the water is boiling, throw the Sardinian gnocchi and cook for about 7 minutes. Meanwhile blend the pumpkin with a hand blender and prepare the garnish with the apple, making thin slices. Drain the gnocchetti and sauté in the pan with the gorgonzola cream, to mix well and flavor everything. To serve, place a generous spoon of warm pumpkin cream on the bottom of a plate, the gnocchi with the gorgonzola cream and garnish with a thin slice of apple.