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.