Creamy Pumpkin Gnocchi Bacon (Print Version)

# Ingredients:

01 - 12.3 oz (350 g) oven-ready gnocchi.
02 - 2 oz (15 g) grated parmesan cheese.
03 - 3 cooked and peeled chestnuts (optional).
04 - 1 garlic clove.
05 - 1 red onion.
06 - 6 strips of bacon.
07 - Fresh parsley.
08 - Extra virgin olive oil.
09 - A dash of smoked paprika.
10 - A sprinkle of dried Provence herbs.
11 - Salt.
12 - Black pepper.
13 - 0.4 cup (100 ml) heavy cream or crème fraîche.
14 - 12 oz (350 g) red kuri squash.

# Instructions:

01 - Chop the squash into chunks, toss with olive oil, garlic, and your chosen seasonings. Roast it in the oven for 25 minutes at 356°F (180°C).
02 - Blend together the roasted squash, chestnuts, cream, salt, and pepper until smooth and creamy.
03 - Pop the bacon strips in the oven and let them crisp up for 10 minutes.
04 - Sauté the onion for 5 minutes, stir in the gnocchi, and cook it over high heat for 3 minutes. Cover the pan and cook another 3 minutes.
05 - Pour in the sauce, sprinkle parmesan, and add a splash of water. Stir it all together and heat for 2 minutes.
06 - Dish it up and garnish it with parsley, extra parmesan, and crumbled bacon.

# Notes:

01 - Adjust the thickness of the sauce with some water if you need to.
02 - You can skip the chestnuts if desired.

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