Potato gnocchi with pumpkin with speck and roasted chestnuts

Cut the speck ham into lardons and fry in the butter.
Add the chopped chestnuts, and add the chopped rosemary and pepper.
Cook the gnocchi in boiling salted water, drain with a skimmer and stir-fry quickly with your seasoning.
Transfer to plates and serve immediately.

Thanks to loriana_notaro – C’è più gusto con LORIANA