Cut the pumpkin into quarters, remove the seeds, drizzle with a bit of oil and bake together with the two unpeeled potatoes for 60 minutes at 320°F.
After cooking and letting cool, peel the potatoes (you should find the skins now come off easily) and scoop the soft flesh out of the pumpkin.
Mash the potatoes and pumpkin in a bowl until the mixture is consistent. Add all remaining ingredients and work the mixture into a smooth dough.
Divide the dough into four equal parts and roll into a rope. Cut the dough rope into equal portions and roll into balls. Then flatten slightly with a fork.
Cook the gnocchi for about 3 minutes in salted boiling water. Afterwards, brown them in a skillet with a little oil.
For the sauce, saute the pancetta in a pan. Add the cream and let it cook out until the liquid has reduced to half. Stir the cheese into the finished sauce and season with salt and pepper.
