Place the pumpkin in a microwave-safe bowl, cover, and microwave on HIGH for 8 minutes until very soft. Drain any liquid, mash well, and let cool for 15 minutes.

In a large bowl, combine the mashed pumpkin, 1 beaten egg, grated cheese, flour, onion salt, baking powder, and 1/3 cup of the panko breadcrumbs. Season with a pinch of pepper.

Take about 1 tablespoon of the mixture, flatten it in your palm, place one bocconcini in the center, and wrap the mixture around it to enclose completely. Repeat with remaining mixture and cheese. Place all the nuggets on a plate and refrigerate for 30 minutes.

Pour vegetable oil into a large frying pan to a depth of about 1 inch (3 cm) and heat over medium-high heat.

Place the 2 extra beaten eggs in a shallow bowl and the remaining panko breadcrumbs in another bowl. Dip each chilled nugget first into the egg, then roll in breadcrumbs to coat evenly.

Working in batches, shallow-fry the nuggets for about 4 minutes, turning halfway, until golden brown and crisp. Transfer to a paper‑towel‑lined tray to drain.

While the nuggets cook, stir together the chimichurri sauce, mayonnaise, and lemon juice in a small bowl to make the dipping sauce.

Sprinkle the nuggets with parsley and serve warm with the creamy chimichurri dip.