Gnocchi with Pumpkin, Amaretti, and Pancetta

Method

1. Mash the boiled old potatoes (still warm) with a potato ricer.
2. Add one egg yolk, salt, pepper, a little Parmesan, and start mixing in flour (begin with two tablespoons).
3. Knead until you have a soft, non-sticky dough. Add flour if necessary.
4. Roll the dough into logs and cut into gnocchi. Optionally, use a gnocchi board to create ridges.
5. Place the gnocchi in the fridge while you prepare the sauce.
6. Cut the pumpkin into pieces and arrange on a baking tray. Season with salt, pepper, garlic cloves, olive oil, and a sprinkle of Parmesan. Roast until tender.
7. Blend the roasted pumpkin with a splash of water until smooth and creamy. Set aside.
8. In a skillet, cook the pancetta cubes over medium heat without adding oil, until crispy and the fat renders.
9. Add the pumpkin cream to the skillet along with a ladle of pasta cooking water. Stir to combine.
10. Cook the gnocchi in boiling salted water until they float to the surface (about 1-2 minutes).
11. Gently scoop the gnocchi out and add them directly to the skillet with the sauce.
12. Add a little more pasta water and some fresh marjoram leaves (torn by hand).
13. Season with pepper and grate Parmesan over the gnocchi. Toss everything together gently.
14. Serve immediately, topped with crumbled amaretti cookies.