Preheat your oven to 400°F (200°C). Cut the sugar pumpkin or butternut squash in half, and remove the seeds. Place the halves cut-side down on a baking sheet lined with parchment paper. Roast for 45 to 60 minutes until tender. Once cool enough to handle, scoop the flesh into a bowl and mash until smooth.

In a mixing bowl, combine the pumpkin puree, egg yolks, whole egg, fine sea salt, and freshly grated nutmeg. Stir until well mixed, then gradually incorporate '00' or all-purpose flour until a soft dough forms. Set aside the gnocchi dough.

On a floured surface, divide the gnocchi dough into manageable portions. Roll each piece into long ropes about ¾ inch thick, then cut into 1-inch pieces. Press each piece with a fork to create ridges. Lay the shaped gnocchi on a floured baking sheet.

Heat a skillet over medium heat and add diced beef bacon. Cook for 5 to 7 minutes until crispy and golden brown. Transfer to a paper towel-lined plate, leaving fat in the pan for flavoring the sauce.

In the same skillet, add a tablespoon each of unsalted butter and olive oil. Sauté finely chopped shallots and minced garlic for 3 to 4 minutes until translucent and aromatic.

Pour in non-alcoholic dry white wine, let it simmer for 2 to 3 minutes. Then stir in heavy cream and chicken or vegetable broth. Allow the sauce to simmer for 5 to 7 minutes until thick.

Reduce heat to low and add fresh sage, thyme, and freshly grated Parmesan cheese. Stir until the cheese melts into the sauce.

Bring a large pot of salted water to a boil. Drop the shaped gnocchi into the water, cooking for 2 to 3 minutes until they float. Use a slotted spoon to transfer cooked gnocchi into the creamy sauce.

Gently toss the cooked gnocchi in the sauce to coat, then fold in the crispy beef bacon. Heat through for a minute. Serve warm, garnished with additional bacon and Parmesan.