Bacon squash gnocchis (Print Version)

# Ingredients:

01 - 350 g of pan-fry gnocchi.
02 - 350 g of red kuri squash.
03 - 100 ml of heavy cream.
04 - 1 red onion.
05 - 6 slices of bacon.
06 - 3 cooked and peeled chestnuts (optional).
07 - Olive oil.
08 - 1 garlic clove.
09 - 15 g of grated Parmesan cheese.
10 - A pinch of smoked paprika.
11 - A pinch of herbes de Provence.
12 - Fresh parsley.
13 - Salt.
14 - Pepper.

# Instructions:

01 - Turn the oven to 180°C. Chop the squash, coat it with oil, seasoning, and garlic. Roast for 25 min.
02 - Blend roasted squash with cream, chestnuts, and seasonings until smooth.
03 - Bake the bacon slices in the oven for 10 min until crispy.
04 - Sauté the onion for 5 min, toss in the gnocchi, and cook 3 min uncovered, then 3 min covered on high heat.
05 - Mix sauce, Parmesan, and a splash of water with the gnocchi. Heat and stir for 2 min.
06 - Plate up with more Parmesan, crumbled bacon, and some parsley on top.

# Notes:

01 - You can thin the sauce by adding a bit of water.
02 - Chestnuts are totally optional here.

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