PREPARATION

Cut the pumpkin and put it in a pot with olive oil, a peeled whole garlic and vegetable broth.
Add a stick of wild fennel, which you remove later. Let the mix simmer for about twenty minutes, then remove from the heat and using a minipimer (hand-held mixer) mix until you get a velvety consistency.
In a non-stick frying pan, without oil or extra fat, fry thin strips of bacon and let it dry on straw paper or absorbent paper.
Cook the Gnocchetti al dente and drain, keeping at least a ladle of the hot water. Sprinkle with two nobs of butter, a ladle of the pasta cooking water and powdered saffron.
Put on plates with the pumpkin sauce on the bottom, the Gnocchetti in the middle and sprinkle the bacon and fennel on top.
La Campofilone egg Gnocchetti are excellent with vegetable sauces, all kinds of pestos and also with legumes such as peas and chickpeas.