Keeping in autumn climate what better than the pumpkin, with its color, its scent when it is split in two, the sweetness of its flesh. I prefer Always clean the pumpkin from the skin raw, cut into squares and bake, steamed or braised and then blended to make a cream to serve as a main dish, or mashed with a fork to make a puree, or a cold chunks seasoned with olive oil and vinegar as a simple contour. With a surplus of mashed pumpkin gnocchi I, the puree should be very dry, to ensure that they have cooked a few minutes without sauce in pan so that water evaporated as possible. 
PUMPKIN GNOCCHI WITH BACON AND WALNUTS
pumpkin 500 gr 125 gr 80 flour
speck
nuts 1 small onion, grated Parmesan
salt pepper
Mix the pumpkin puree well dried in the pan with flour, form loaves without working too hard and cut them into pieces. Cook the gnocchi in boiling water and drain down when they are afloat. Meanwhile, cook the onion to cut icing, add the bacon into strips, season the gnocchi to the pan with this sauce, a touch of butter and the Parmesan cheese chopped walnuts. Serve.
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