Pumpkin and Pancetta Gnocchi | [Mokomichi Hayami Official Channel] M's TABLE by Mocomichi Hayami's Recipe Transcription

Boil the pumpkin softly, drain it, crush it while it is hot, grate egg yolk and Parmigiano cheese, mix it with flour, add olive oil, and combine the dough.

Dust the cutting board, stretch it into a stick with a thickness of about 2 cm, and make a cut shape with a width of 2 cm.

Cut the pancetta into 5 to 6 mm thick chopped wood, put it in a frying pan with olive oil, and fry until crispy.

Add salt and olive oil (outside the amount, 1 tablespoon) to boiling water and boil to prevent sticking.

Wipe off excess oil from a frying pan, add chopped garlic and heat over low heat. When the scent comes out, add boiled pumpkin gnocchi, add salt and pepper to taste, and entangle the whole.

Serve on a plate, scrape Parmigiano cheese if you like, sprinkle with coarsely ground black pepper, 3 and sprinkle with Italian parsley and sprinkle with olive oil.