INGREDIENTS IN PICTUREZoom
Peel the pumpkin, grate it and cut it into cubes.
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.
Add pumpkin pieces to the remaining fat in the pan, season with salt and sauté slowly to soften.
Fry sage leaves in butter.
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.