- 1 kg (6 1/2 cups) medium floury potatoes, e. g. Desirée
- 150 g (2/3 cup) pumpkin purée, canned
- 275 g (2 cups) plain flour, plus extra for as needed
- 1 tsp salt
- 1 pinch ground nutmeg
- 1 large egg, lightly beaten
- 1 tbs unsalted butter
- 1 tbs olive oil
- 4 rashers streaky bacon, roughly chopped
- 1 small red onion, thinly sliced
- 10 g (1/3 cup) rosemary leaves
- 50 g (1/2 cup) Pecorino, shaved
freshly ground black pepper
For the gnocchi: Leaving the potatoes whole and unpeeled, cook in a large saucepan of boiling, salted water until soft to the tip of a knife, 25-30 min. Drain and let cool.
Once cool enough to handle, peel and mash in a large mixing bowl with the pumpkin purée.
Turn out the mixture on to a work surface and sprinkle over the salt and nutmeg. Sprinkle over the flour, add the egg, and work everything into a smooth dough with your hands; add more flour as needed if too sticky.
Working on a lightly floured surface, take about one-third of the dough and roll into a sausage shape roughly as thick as your finger.
Cut 2 1/2 cm pieces from it and, if desired, press a pattern into each one using the tines of a fork.
Divide the remaining dough in half and repeat the process for shaping the gnocchi. Loosely cover with an oiled piece of clingfilm and leave to rest on the work surface.
To serve: Bring a large saucepan of salted water to a boil. Working in two or three batches, cook the gnocchi until they float to the surface, 3-4 minutes. Using a slotted spoon, remove to a large tray or platter that’s been lined with kitchen paper and cover with aluminium foil to keep warm.
Melt the butter with the olive oil in a large sauté or frying pan set over moderate heat. Add the bacon, red onion, rosemary, and a pinch of salt, cooking and stirring until the bacon is golden and crisp and the onion is soft, 4-5 minutes.
Add the cooked gnocchi to the pan, tossing to combine. Divide between bowls and garnish with shaved Pecorino and freshly ground black pepper.