Name: Ricotta & Pumpkin Gnudi with Crispy Pancetta, Sage & Parmesan
Cook time: 26 h
Yield: 4
Ingredients: For the gnudi; 1.5kg/3¼lb Delica pumpkin (or butternut squash), to yield 450g/16oz cooked pumpkin; ¼ tsp freshly grated nutmeg; ¼ tsp ground cinnamon; ¼ tsp crushed dried chilli (or more, if you like heat); 200g/7oz ricotta, strained of all liquid; 1 medium egg yolk; 50g/2oz Parmesan, finely grated, plus extra to finish; 25g/1oz plain flour; 100g/4oz semolina, for shaping and coating; Sea salt and freshly ground black pepper; For the sauce; Around 20ml/1fl oz extra virgin olive oil; 120g/4½oz unsmoked pancetta, sliced paper-thin; 120g/4½oz unsalted butter, cut into cubes; 12 sage leaves

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