Dumplings: wash the potatoes, boil in salted water, drain, peel, and mash.

Add the flour to the potatoes, a little at a time, until the mixture is soft and pliable (please note that the suggested amount of flour serves only as a guide). Add the oil and egg whites. Knead quickly, and do not overwork the mixture.

Lay the dough on a floured board. Divide and roll it into long strings and cut each of these into bite-sized pieces. Roll them down the tines of a fork to create the ridges. Set aside on floured cardboard trays.

Sauce: wash the mussels and put them in a pan on the stove with two garlic cloves, cover, and cook until open. Remove the mussels from their shells. Filter the cooking water and set aside.

Heat 4 tablespoons of olive oil in another pan and add the remaining garlic and the chilli pepper. Fry the garlic to a light golden brown, add the cooking water, and let it evaporate. Cook for 5 minutes before adding the mussels, then turn off the heat.

Bring a large pot of salted water to the boil and throw in the dumplings. Drain them when they rise to the surface and toss them in the pan with the mussel sauce and the diced pumpkin. Sprinkle with parsley and serve.