Gnocchi ricotta and spinach gnocchi on creamed pumpkin and bacon sticks

<ul> <li style="text-align: left">First wash and cut the squash into cubes. Sauté a clove of garlic with a drizzle of extra virgin olive oil in a nonstick pan. Add the pumpkin cubes and a couple of ladles of water. If the water is not enough, add more during cooking. </li> <li style="text-align: left">When the pumpkin has softened, remove it from the heat and blend it. Set aside your creamed pumpkin. </li> <li style="text-align: left">Brown the diced bacon in a nonstick skillet until it becomes crispy.</li> <li style="text-align: left">Melt a knob of butter in a pan and then add half a cup of water. Bring to temperature and pour in a package of <a href="https://www.mammaemma.it/en/potato-gnocchi/gnocchi-with-ricotta-cheese-and-spinach/">gnocchi with ricotta and spinach mamma emma</a>. Stir for 3 minutes. </li> <li style="text-align: left">Finally, plate like this: form a bed of pumpkin, add the gnocchi and decorate with crispy bacon.</li> </ul> <p> </p> <p><img class="alignnone size-full wp-image-5997" src="https://www.mammaemma.it/wp-content/uploads/2020/05/idee-alternative-ricette-zucca.jpg" alt="pumpkin" width="800" height="533" /></p>