Preheat your oven to 400°F (200°C). Halve the pumpkin, scoop out the seeds, brush with olive oil, and season. Roast cut side down for 45–60 minutes until fork-tender. Scoop, purée or mash until smooth.

Combine pumpkin purée with egg yolk, whole egg, salt, and nutmeg in a mixing bowl. Gradually add flour until a soft, slightly sticky dough forms.

Roll gnocchi dough into ropes, cut into pieces, and create ridges with a fork. Set aside on a floured tray.

Cook diced beef bacon in a skillet over medium heat until crispy, about 8–10 minutes. Remove and set aside.

In the same skillet, melt butter with olive oil, sauté shallots for 2–3 minutes, then add minced garlic for an additional minute. Deglaze with wine or broth if using.

Stir in heavy cream and broth, simmer for about 5 minutes to thicken. Add sage, thyme, and Parmesan, mixing until melted.

Boil salted water, add gnocchi, and cook until they float (2–3 minutes). Transfer them to the creamy sauce.

Toss gnocchi in sauce, add crispy bacon, and adjust seasoning. Serve topped with extra bacon, Parmesan, and olive oil.