Ingredients
INGREDIENTS IN PICTURE
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Process
1
Peel the pumpkin, grate it and cut it into cubes.
2
Place Pancetta slices in a cold pan and heat them slowly to release the fat, then fry them crispy on both sides. Place the toasted slices on a paper towel to absorb excess fat.
3
Add pumpkin pieces to the remaining fat in the pan, season with salt and sauté slowly to soften.
4
Fry sage leaves in butter.
5
Cook potato gnocchi and mix them in the pan with the roasted pumpkin. Serve on hot plates and add the crispy pancetta and sage leaves.
