Potato gnocchi with pumpkin with speck and roasted chestnuts

<p>Cut the speck ham into lardons and fry in the butter.<br /> Add the chopped chestnuts, and add the chopped rosemary and pepper.<br /> Cook the gnocchi in boiling salted water, drain with a skimmer and stir-fry quickly with your seasoning.<br /> Transfer to plates and serve immediately.</p> <p>Thanks to <a href="https://www.instagram.com/cepiugustoconloriana/" target="_blank" rel="noopener"><strong>loriana_notaro – C’è più gusto con LORIANA</strong></a></p> <p><img class="alignnone size-full wp-image-8317" src="https://www.mammaemma.it/wp-content/uploads/2021/02/caldarroste1.jpg" alt="Caldarroste" width="800" height="533" /></p>