For the potato and cheese dumplings with pumpkin ragout, peel the potatoes cooked in their skins, press through the potato ricer and quickly mix with the remaining ingredients to form a smooth dough. Form the dough into a roll and cut into 12 slices, cut the cheese into 12 cubes, shape into rounds if necessary and freeze briefly, cover with the dough and shape into dumplings.
Possibly cook small test dumplings, adding a little flour if necessary. Place in boiling salted water, boil briefly and cook below boiling point for about 6 to 8 minutes. Remove from water, drain well and arrange the potato and cheese dumplings on the pumpkin ragout.