Gnocchi Alla Zucca con Pancetta

Creamy pumpkin sauce, pillowy gnocchi and crispy pancetta finished with Parmigiano and fried sage.

• Prep 10 min
• Cook 20 min
• Serves 2

Ingredients

For the pumpkin sauce

• 300 g pumpkin, diced
• 40 g red onion, finely chopped
• 120 ml cooking cream
• Salt, to taste
• Black pepper, to taste

For the gnocchi

• 400 g gnocchi
• 120 g pancetta
• 30 g grated Parmigiano
• Fresh sage

Method

1. Cook the pancetta in a cold pan over medium heat until crisp and golden. Remove and set aside, keeping the rendered fat in the pan.
2. Add the onion and pumpkin to the same pan. Sauté for 2–3 minutes, then add a small splash of water, cover and cook until the pumpkin is very soft.
3. Blend the cooked pumpkin mixture until smooth and creamy.
4. Return the pumpkin purée to the pan, add the cooking cream and warm gently over low heat until silky. Season to taste.
5. Cook the gnocchi in salted boiling water. As soon as they float, transfer them directly into the sauce and toss gently with the grated Parmigiano. Add a spoonful of cooking water if needed to adjust the consistency.

Chef’s tip

Cook the pumpkin until very soft before blending for the smoothest, creamiest sauce. Reserve a spoonful of gnocchi water in case the sauce needs loosening.

To serve

Plate the gnocchi while hot and creamy. Finish with the crispy pancetta, fried sage and a generous shower of extra Parmigiano. Serve immediately.