Creamy Pumpkin Gnocchi (Print Version)

# Ingredients:

→ For the gnocchi

01 - ½ red kuri squash (about 350g)
02 - 350g of pan-fry-style gnocchi
03 - 1 red onion
04 - 15g shredded parmesan
05 - 100ml heavy cream
06 - 1 clove garlic
07 - 6 slices of bacon
08 - Olive oil

→ Spices and toppings

09 - Salt and pepper
10 - A sprinkle of paprika
11 - A pinch of herbes de Provence
12 - Fresh parsley
13 - 3 cooked and peeled chestnuts (optional)

# Instructions:

01 - Set your oven to preheat at 180°C. Peel the squash and chop it into chunks. Toss the pieces onto a baking tray with some olive oil, paprika, a touch of herbes de Provence, garlic, salt, and pepper. Roast them for about 25 minutes.
02 - Blend up the roasted squash with peeled garlic, heavy cream, and chestnuts if you’d like to include them. Taste and adjust with salt and pepper.
03 - Pop the bacon slices in the oven for 10 minutes until they’re nice and crispy.
04 - Sauté the chopped red onion in some olive oil until it’s softened. Add the gnocchi and cook on high heat for 3 minutes to get them golden. Then reduce the heat, cover, and cook for another 3 minutes.
05 - Mix in the squash sauce with the gnocchi and sprinkle in the parmesan. If it’s too thick, add a little water and keep stirring gently for 2 minutes while warming up.
06 - Dish out the gnocchi and top with grated parmesan, fresh parsley, and crumble the crispy bacon over it.

# Notes:

01 - You can prep the bacon ahead to save time.
02 - Make the sauce as thick or thin as you like by adjusting the water.