|1 kg||Hokkaido pumpkin|
|150 g||smoked bacon (diced)|
|200 g||potato starch|
|50 g||Parmesan cheese (grated)|
|1 tbsp||ricotta cheese|
|1 tbsp||olive oil|
|flour for dusting|
Preheat oven to 200°C/400°F. Halve Hokkaido pumpkin and remove the seeds. Cut into wedges, then dice the pumpkin and transfer it to a baking sheet. Bake for approx. 30 min., or until the pumpkin is soft, then remove from the oven and set aside to cool.
In the meantime, peel potatoes and add them to a pot with water. Cook until soft, then drain, and transfer them to a large bowl. Mash the potatoes until they are smooth.
Add diced pumpkin to a liquid measuring cup and puree until smooth using an immersion blender. Add pumpkin puree, potato starch, cornmeal, Parmesan cheese, egg yolk, ricotta cheese, and grated garlic to the mashed potatoes. Season with salt, pepper, ground caraway and ground nutmeg. Stir well until it becomes a slightly sticky batter.
Flour a clean working surface, add some dough and roll into a log. Repeat with remaining dough. Cut into bite-sized pieces and roll into small balls. To create the classic gnocchi indentations, roll each gnocchi over the tines of a fork, then transfer onto a floured baking sheet.
Bring water to a boil in a large pot and add gnocchi in batches to the boiling water. Once they float, they’re ready, and can bet gently removed using a slotted spoon.
In the meantime, heat a large frying pan over medium-high heat and fry diced smoked bacon until crispy. Remove from the pan and set aside. Roughly chop walnuts.
Heat oil in the frying pan and add butter. Add the gnocchi and fry, tossing from time to time. Add walnuts, sage leaves and fried bacon. Fry until the sage is crispy and the butter browns. Season with salt and pepper, remove from the heat, and serve immediately. Enjoy!