Lightly caramelised pumpkin pairs with buttery nuts, earthy sage and smoky bacon in this no-fuss, people-pleaser of a dish. Tossed with pillowy-soft and ready-made gnocchi, get those bowls piled high to activate new levels of comfort.
Preheat oven to 200°C fan-forced. Peel pumpkin and cut into 2cm pieces. Place in a large roasting dish, drizzle with oil and season with salt and pepper. Roast for 20 minutes or until pumpkin is starting to turn golden and caramelise. While pumpkin is cooking, continue with step 2.
Cut bacon into 3cm pieces. Pick sage leaves from their stems.
Remove pumpkin from oven. Add bacon to tray and scatter over walnuts. Return to oven for a further 10 minutes or until bacon is crisp.
Remove tray from oven again. Add gnocchi and sage to tray. Pour over cream and 80ml (⅓ cup) warm water. Return tray to oven and cook for a further 6–7 minutes or until cream has reduced slightly and gnocchi is tender.
Remove from oven, squeeze over lemon juice and season with salt and pepper. Gently stir to combine, breaking up pumpkin a little to lightly mash and coat gnocchi.
Toss salad leaves with your favourite dressing. Divide gnocchi between bowls and sprinkle with parmesan to serve.