Chestnut Gnocchi with Pumpkin, Gorgonzola & Speck

For the gnocchi:

• 1 cup ricotta cheese (250 g)

• 1 ¼ cups chestnut flour (150 g)

• 1 egg

• Salt to taste

• A pinch of nutmeg

For the sauce:

• 2 cups Delica pumpkin, peeled and cubed (300 g)

• 3.5 oz Gorgonzola cheese, cut into pieces (100 g)

• 3.5 oz speck, cut into strips (100 g)

• 1 garlic clove, crushed

• Olive oil as needed

• Salt and pepper to taste

• Fresh rosemary to taste

• Make the gnocchi:
  In a bowl, combine ricotta, chestnut flour, egg, salt, and nutmeg. Mix until you get a smooth, slightly sticky dough.
  On a floured surface (using chestnut flour), roll the dough into cylinders and cut into ¾-inch (2 cm) pieces to form gnocchi.

• Prepare the sauce:
  Heat a drizzle of olive oil in a pan and add the strips of speck. Cook gently over low heat.
  Add the pumpkin cubes and cook over medium heat for 10–15 minutes, stirring occasionally, until tender. Season with salt and pepper.
  Add the Gorgonzola pieces and stir until melted into a creamy sauce with the pumpkin.

• Cook the gnocchi:
  Bring a large pot of salted water to a boil. Cook the gnocchi until they rise to the surface, about 2–3 minutes. Drain and transfer directly into the pan with the sauce.
  Toss gently to combine.

• Finish and serve:
  Garnish with freshly chopped rosemary, if desired. Serve hot.