Boil the potatoes with skins in salted water while cleaning and cutting the pumpkin roughly.
Season with oil and salt, then bake at 200°C for about 20 minutes. Beat the eggs. Drain potatoes, peel and mash with a potato masher. Add some nutmeg, salt and black pepper, and combine with the yolk. Shape the mixture to obtain pear-shaped croquettes, leave a hollow in the middle and stu with a nut of gorgonzola and baked pumpkin cubes. Reshape the croquettes carefully, roll in beated eggs before and then in much greated bread. Place in a baking pan lined with greaseproof paper and bake at 170°C for about ten minutes. Garnish each pear with a clove and a laurel leaf before serving.